Porcini-Rubbed Beef Tenderloin with Mushroom Sauce and Dill Pollen
by Sarah Kwan
Porcini-Rubbed Beef Tenderloin
0.7 ounces Marx Foods Dried Wild Porcini Mushrooms
1/2 teaspoon black peppercorns
1/2 teaspoon smoked alderwood salt
2 pound center cut beef tenderloin, trimmed and tied
1 Tablespoon butter
Preheat oven to 425°F.
Finely grind mushrooms, black peppercorns and salt in a spice grinder.
Pat beef dry with a paper towel, then rub mushroom mixture liberally all over. Let it rest at room temperature for 30 minutes.
In a cast-iron or other oven-proof pan, melt butter over high heat until smoking, then sear beef on all sides.
Roast for 20 minutes (for medium rare), then remove from oven and let rest for 10 minutes.
0.1 ounce Marx Foods Dried Wild Porcini Mushrooms
1/4 cup onion, minced
2 cups beef stock
1 Tablespoon Madeira wine
2 Tablespoon butter
Grind mushrooms in a spice grinder.
Melt 1 tablespoon butter in a saucepan over medium heat, then cook onions, stirring occasionally, until golden. Stir in mushrooms, then pour in beef stock and Madeira wine and let simmer on medium-low heat until reduced to 1/2 cup of liquid. Remove from heat and stir in remaining tablespoon of butter. Season with salt and pepper to taste.
Serve with horseradish mashed potatoes, sauteed mushrooms, and Marx Foods Dill Pollen sprinkled on top.