Description: Beef is always a crowd pleaser and Tenderloin is even more so. This dish used the beautiful flavor of beef paired with meaty prosciutto and the umami flavor of mushrooms. Pair this dish with a powerful red wine to complete the dinner experience.
Prep Time: 20 mins
Cooking Time: 30-35 mins
1 Center Cut Beef Tenderloin
1 oz Dried Porcini Mushrooms
2 Tbs Fresh Rosemary, finely chopped
1 tsp Black Pepper
1 package Sliced Prosciutto
to taste Kosher Salt
1 Tbs Sugar
2 Tbs Olive Oil (divided in 2, one is for the mushroom mix)
Preheat an oven to 400 F
Trim the tenderloin of all silver skin if not already done.
Sprinkle the tenderloin with the sugar and lightly rub it in, let sit for 2-3 mins.
Pick off the leaves of the rosemary and chop small. Take ¼ of the mushroom and place in ¼ cup of water to rehydrate 5 mins. The rest of the mushrooms can be placed in a food processor or with the rosemary or you can mince up both, black pepper and mix it until you have a coarse mix.
Remove the mushrooms that are now rehydrated and mince them up. Add to a bowl and add the coarse mushroom mix. Add in just enough olive oil to make a paste. Reserve
Once the beef starts to look shiny season with salt and let it sit for 2 mins.
Add the olive oil to the beef and rub it all over the tenderloin. Wrap the tenderloin in prosciutto and tie off with butchers’ twine to hold together.
In a med high cast iron (or oven proof) skillet with a little olive oil pan sear the tenderloin until a nice carnalized color but don’t burn. You are only starting the cooking process; this should only take about 5 mins.
Let the beef rest for a 2 mins to cool, and then crust the beef with the mushroom/rosemary paste. Add additional olive oil to the skillet and place meat back in the skillet and place in the preheated oven.
Roast the meat for ~30 mins or until you reach the desired temperature. If our case we will cook to 125 F.
Remove from the oven and temp the meat. If it is at the desired temperature place on a wire rack (over a sheet pan) to rest, make sure to cover the top of the beef with foil to keep it for cooling off.
Optional: If making a sauce take the liquid from the mushrooms and the meat juices and add to a bowl. In the skillet that is now cool, reheat and add a little olive oil (1 tsp), sauté some chopped garlic or shallots and then add in about ¼ cup of a nice red wine to deglaze the pan. Making sure to scrape up all the brown bits on the bottom. Once the pan is almost dry add in the mushroom water and beef drippings. Cook over a boil just briefly to thicken then remove from the heat and add in 2 tbsp of chopped cold butter and swirl the pan to finish the sauce. Taste and season as needed.