2 Tbs. unsalted butter, cut into 1/2-inch cubes and chilled
Instructions
Make the sauce
Grind the mushrooms in a spice grinder to a fine powder, and then combine with 2-1/2 tsp. salt and 3/4 tsp. pepper in a small bowl. Set aside.
Position a rack in the center of the oven and heat the oven to 425°F. Combine the shallots, garlic, vinegar, oil, tamari, and rosemary in an 8x8-inch baking dish. Roast, tossing occasionally, until the liquid is syrupy and the shallots are very soft and beginning to brown, 30 to 40 minutes. Discard the rosemary. Purée the shallots, garlic, and liquid in a blender until very smooth.
Bring the broth to a boil in a 2-quart saucepan. Reduce the heat to a simmer, and add the shallot purée and 1 Tbs. of the porcini powder. Simmer until the sauce is reduced to 1-1/2 cups, about 20 minutes.
Roast the beef
Put the tenderloins on a flat rack in a roasting pan. Coat all over with the remaining porcini powder. Let sit at room temperature for 1 hour before roasting.
Position a rack in the center of the oven and heat the oven to 300°F. Roast the beef until an instant-read thermometer registers 115°F for rare or 120°F for medium rare, about 45 minutes. Remove the roast from the oven. Let sit, loosely tented with foil, for up to 2 hours (or continue with the recipe).
Sear the beef
To sear in the oven- Heat the oven to 475°F. Roast until 125°F for rare or 130°F for medium rare, 5 to 10 minutes.
Or to sear on the stove- Heat 2 Tbs. oil in a heavy 12-inch skillet until shimmering hot. Sear the beef, turning and pressing down with tongs, until browned all over and cooked to the desired temperature, about 2 minutes per side. Meanwhile, gently reheat the sauce over medium-low heat. Remove from the heat and stir in the butter.
Transfer the meat to a cutting board. If there was no earlier rest between roasting and searing, let the roast rest for 10 to 15 minutes. Slice and serve with the sauce.
Make Ahead Tips
The sauce can be made up to 2 days ahead; cover and store in the refrigerator.
The tenderloins can be roasted up to 2 hours ahead of the final sear; keep them tented with foil at room temperature.
nutrition information (per serving)-
Calories (kcal)- 380; Fat (g)- fat g 24; Fat Calories (kcal)- 220; Saturated Fat (g)- sat fat g 9; Protein (g)- protein g 30; Monounsaturated Fat (g)- 11; Carbohydrates (g)- carbs g 8; Polyunsaturated Fat (g)- 1.5; Sodium (mg)- sodium mg 680; Cholesterol (mg)- cholesterol mg 105; Fiber (g)- fiber g 1;
Originally Submitted
1/7/2015
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