Beef Tenderloin with Port Wine Sauce

Yield: 6-8

Active Time: 45-50m

Total Time: 24h


  • For the beef tenderloin:
  • 3 lbs Beef tenderloin
  • salt
  • 1 oz dried porcini mushrooms
  • 2 tbsp fresh rosemary leaves, finely chopped
  • 1 tsp black peppercorns
  • olive oil
  • For the port wine sauce:
  • 1/2 oz dried porcini mushrooms, reconstituted in 3/4 cup water, liquid reserved (wine sauce)
  • 3 tbsp unsalted butter, divided (wine sauce)
  • 1 med shallot, finely chopped (wine sauce)
  • 1 cup port wine (wine sauce)
  • 1 cup heavy bodied red wine (wine sauce)
  • 2 rosemary sprigs (wine sauce)
  • 1/2 tsp salt, or to taste (wine sauce)


Season the tenderloin all over with salt. Refrigerate 4 hours or up to 24 hours. Thirty minutes before roasting remove beef from refrigerator

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 easily grind into powder.)

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 120- 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.

Carve beef in 1/4 inch slices. Serve with Port Wine Sauce.

For the port wine sauce:

Strain the porcini water through a paper towel into a small bowl. Reserve strained liquid. Coarsely chop porcini.

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.

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.

Heat sauce over medium heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Keep warm until serving.