Porcini Crusted Beef Tenderloin

I found this receipe in a number of locations and the idea of a crust of porcini mushrooms sounded quite good. It was. Easy dish.

6 beef tenderloin steaks, 1 1/4” thickness
2 tbsp dried porcini mushrooms
1 tbsp olive oil
Salt and pepper to taste
1 cup cabernet sauvignon
2 tbsp unsalted cold butter (30ml), cut into 1/4” cubes
Salt and pepper to taste


Preheat oven to 425 (F) | 220 (C)
Place the beef on a clean baking tray.
Grind up porcini mushrooms to a fine powder.
Season both sides of the beef with salt and pepper
Sprinkle each side with the porcini dust.
Add oil to a large oven-proof skillet and place over high heat. Once the skillet is hot, in about a minute, then add the steaks.

Cook three minutes on each side. A nice crust should form.

Place the skillet into the preheated oven for approximately 3 minutes to cook meat to medium rare.

Remove the skillet from the oven and place the beef tenderloin on a plate, cover with tin foil. Rest for 5 minutes while you make the sauce.

Add the wine to the skillet used to sear the beef tenderloin . Over medium heat scrape caramelized bits off of the bottom of the pan using a wooden spoon. Allow wine to reduce to 1/2 cup. Reduce heat to low. Whisk the cubes of cold butter into the skillet a bit at a time. Whisk quickly to allow the butter to blend smoothly with the reduced wine. Season to taste with salt and pepper.


Top the beef tenderloin with a spoon or so of sauce and serve.