2.5 lb. whole filet of beef, trimmed of excess fat and silver skin, and tied with twine every 2 inch
1 tsp. pepper
1 oz dried mushroom medley (porcini, shiitake, morel, oyster, lobster)
1 1/2 c water
1/4 c port
3 garlic cloves, peeled
1 large bay leaf
6 sprigs thyme and 6 sprigs sage, wrapped with cooking twine
Instructions
Coat bottom of heavy-duty roasting pan with olive oil and remove rack.
Pat tied roast dry and sprinkle on all surfaces with salt, rubbing in to coat.
Heat roasting pan on stove top burner over high heat and sear roast on all four surfaces/sides,
using tongs and rotating every 3 - 4 minutes, until deep brown.
Place roasting rack into pan, place roast into center of rack, and sprinkle on all sides with
pepper. Roast in oven @450F for 20 minutes, checking with meat thermometer in thickest area
of roast to see temperature reaches 120F.
Turn off oven and open door to allow heat to dissipate but allow roast to sit for a minimum of 15
minutes in residual heat.
Once roast goes into oven, pour 1 1/2 c boiling water over dried mushrooms in a small glass bowl
and allow to sit for 20 minutes, then pour liquid through fine sieve into a small sauce pan.
Reserve mushrooms, rinsing to ensure any grit is removed and then roughly chop.
To liquid in sauce pan, add chopped mushrooms, port, whole garlic cloves, bay leaf, thyme/sage
bundle. Bring mixture to boil and reduce to medium heat/low boil to allow liquid to reduce.
Continue to simmer for 20 minutes.
Once roast is out of oven, remove from roasting pan to rest on cutting board for 10 minutes.
Pour any meat drippings and solids from roasting pan into jus mixture and continue to simmer
while meat rests. Adjust salt/pepper to taste.
To serve, cut twine from around roast and slice into 2 inch thick rounds with sharp knife. Serve
with Mushroom Jus.
Originally Submitted
10/11/2016
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