Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce

Photo: psfreeman

Dried porcini mushrooms are blitzed to a powder with fresh rosemary sprigs, creating an umami-rich crust for beef. When served with a port wine reduction infused with rosemary and porcini, it becomes an elegant dinner. Salting and drying the meat in the fridge overnight ensures perfect seasoning, juicy results and a crispy crust. A combination of port and red wine produce a rich, winey sauce that may be thinner than you're used to. Recipe by TasteFood • October 13, 2011.

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Refrigerate: 4 Hours
Let Stand: 15 Minutes


  • For the Beef Tenderloin:
  • 1 3-pound center-cut beef tenderloin
  • Salt
  • 1 ounce(s) dried porcini mushrooms
  • 2 tablespoon(s) fresh rosemary leaves, finely chopped
  • 1 teaspoon(s) black peppercorns
  • Olive oil
  • For the Port Wine Sauce:
  • 1/2 ounce(s) dried porcini mushrooms, reconstituted in 3/4 cup water, liquid reserved
  • 3 tablespoon(s) unsalted butter, divided
  • 1 medium shallot, finely chopped
  • 1 cup(s) port wine
  • 1 cup(s) heavy bodied red wine
  • 2 rosemary sprigs
  • 1/2 teaspoon(s) salt, or to taste


  1. For the Beef Tenderloin:
  2. 1. Season the tenderloin all over with salt. Refrigerate 4 hours or up to 24 hours. Thirty minutes before roasting remove beef from refrigerator.
  3. 2. Preheat oven to 400 F. Combine mushrooms, rosemary and peppercorns in spice grinder. Grind to a coarse powder. Rub beef with olive oil. Coat all over with porcini rosemary rub. (Note: Make sure your mushrooms are completely dry and brittle, or they won't willingly grind into powder. If they're at all pliant, you can dry them out in the oven until they break easily.)
  4. 3. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat until shimmering. Add beef and brown on all sides, about 8 minutes. Transfer to a roasting pan. Roast in oven until thermometer inserted in thickest part reads 125 F., about 30 minutes, for medium rare. Remove from oven and transfer to a cutting board. Tent with foil and let stand for 15 minutes
  5. 4. Carve beef in 1/4 inch slices. Serve with Port Wine Sauce.
  6. For the Port Wine Sauce:
  7. 1. Strain the porcini water through an un-bleached paper towel into a small bowl. Reserve strained liquid. Coarsely chop porcini.
  8. 2. Using the same skillet from browning the meat, add 1 tablespoon butter, shallots and chopped porcini. Sauté over medium heat until shallots are translucent, about 2 minutes.
  9. 3. Add port wine, scraping up any brown bits in the pan. Add red wine, mushroom stock and rosemary. Bring to a boil and cook uncovered until sauce is reduced by about half to approximately 1 1/2 cups. Add salt and taste for seasoning. Strain through a fine-meshed seive into a small saucepan, pressing firmly on solids. Discard solids.
  10. 4. Heat sauce over medium heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Keep warm until serving.
December 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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