Mushroom-Crusted Tenderloin with Mighty Mushroom Sauce

  ,   , ,

February 21, 2016

  • Prep: 10 mins
  • Cook: 2 hrs 10 mins
  • Yields: Serves 6 to 8 servings.


1 pkg (approx. 14 g) dried mushrooms

1 tbsp. EACH olive oil and grainy mustard

2 tsp chopped fresh rosemary

1 clove garlic, minced

1/4 tsp EACH pepper and coarse sea salt

3 lb (1.5 kg) Beef Oven Roast

Mighty Mushroom Sauce (recipe follows)


1Finely 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).

2Cook 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.

3Slice roast and serve with Mighty Mushroom Sauce.

MIGHTY MUSHOOMS SAUCE: Heat pan drippings in roasting pan over medium-high heat. Add 2 tsp butter and melt. Add 1 cup sliced fresh mushrooms and 1/4 cup chopped onion: sauté until tender. Stir in reserved soaked mushrooms with soaking liquid and 1/4 cup red wine; simmer 2 to 3 minutes. Stir in 1 cup beef broth; cook, stirring until boiling. Stir in mixture made of 1 tbsp. cornstarch and 1 tbsp. cold water; cook and stir until thickened. Season to taste. Makes 1 cup sauce.


0 Reviews