Mushroom-Crusted Tenderloin with Mighty Mushroom Sauce
Finely chop dried mushrooms; soak half in 1/4 cup warm water. Set aside. Combine remaining mushrooms, oil, mustard, rosemary, garlic, pepper and salt; rub all over roast. Insert meat thermometer lengthwise into centre of roast so shaft is not visible. Place on rack in ovenproof skillet or shallow pan. Add 1/4 inch (5 mm) water to pan (to prevent dried mushrooms from scorching).
Cook roast, uncovered, in 450F (230C) oven for 10 minutes. Reduce heat to 275F (140C); roast until thermometer reads 145F (63C) for medium-rare, about 2 hours. Transfer roast to cutting board; tent with foil for 15 minutes, reserving pan drippings.
Slice roast and serve with Mighty Mushroom Sauce.
Heat reserved pan drippings in roasting pan on stove top over medium-high heat; add butter and melt. Add sliced mushrooms and chopped onion; saute until tender. Stir in reserved soaked mushrooms, soaking liquid and red wine and simmer 2 to 3 minutes. Stir in beef broth; cook, stirring until boiling. Stir in the cornstarch and water mixture; cook and stir until thickened. Season to taste. Makes about 1 cup (250 mL).
Ingredients
Directions
Finely chop dried mushrooms; soak half in 1/4 cup warm water. Set aside. Combine remaining mushrooms, oil, mustard, rosemary, garlic, pepper and salt; rub all over roast. Insert meat thermometer lengthwise into centre of roast so shaft is not visible. Place on rack in ovenproof skillet or shallow pan. Add 1/4 inch (5 mm) water to pan (to prevent dried mushrooms from scorching).
Cook roast, uncovered, in 450F (230C) oven for 10 minutes. Reduce heat to 275F (140C); roast until thermometer reads 145F (63C) for medium-rare, about 2 hours. Transfer roast to cutting board; tent with foil for 15 minutes, reserving pan drippings.
Slice roast and serve with Mighty Mushroom Sauce.
Heat reserved pan drippings in roasting pan on stove top over medium-high heat; add butter and melt. Add sliced mushrooms and chopped onion; saute until tender. Stir in reserved soaked mushrooms, soaking liquid and red wine and simmer 2 to 3 minutes. Stir in beef broth; cook, stirring until boiling. Stir in the cornstarch and water mixture; cook and stir until thickened. Season to taste. Makes about 1 cup (250 mL).