Mushroom-Crusted Tenderloin with Mighty Mushroom Sauce - Canadian Beef | Canada Beef

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Mushroom-Crusted Tenderloin with Mighty Mushroom Sauce

Yields8 ServingsPrep Time10 minsCook Time2 hrs 10 minsTotal Time2 hrs 20 mins

Canadian-Beef-mushroom-crusted-tenderloin-mighty-mushroom-sauce

 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)
Mighty Mushroom Sauce
 2 tsp (10 mL) butter
 1 cup sliced fresh mushrooms
 1/4 cup (50 mL) chopped onion
 1/4 cup (50 mL) red wine
 1 cup (250 mL) beef broth
 1 tbsp cornstarch
 1 tbsp cold water
1

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).

2

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.

3

Slice roast and serve with Mighty Mushroom Sauce.

Mighty Mushroom Sauce
4

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).

Nutrition Facts

Servings 8