Porcini-Dusted Beef Tenderloin with Sherry Gravy

Porcini-Dusted Beef Tenderloin with Sherry Gravy IMAGE Image by: Porcini-Dusted Beef Tenderloin with Sherry Gravy IMAGE Author: Canadian Living

A special occasion calls for an impressive roast. Beef tenderloin is a bit of a splurge but easier to cook than turkey. The melt-in- your-mouth texture and rich flavour make for an unforgettable holiday meal.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2015

Ingredients

Beef Tenderloin:
  • 2 pkg (each 14 g) mushroom
  • 17 kg trimmed beef tenderloin premium oven roast tied at 1/2-inch (1 cm) intervals
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
Sherry Gravy:
  • 3 shallots thinly sliced
  • 2 tablespoons sherry vinegar
  • 1 1/2 cup dry sherry
  • 2 1/2 cups sodium-reduced beef broth
  • 3 tablespoons butter softened
  • 3 tablespoons all-purpose flour
  • pinch salt

Method

Beef Tenderloin: In spice grinder, or using mortar and pestle, grind mushrooms into fine powder. Set aside. (Make-ahead: Store in airtight container for up to 2 days.)

Rub beef all over with salt and pepper, pressing to adhere. In large skillet, heat butter with oil over medium-high heat; cook beef, turning occasionally, until browned all over, about 7 minutes.

Rub beef all over with half of the mushrooms; reserve remaining mushrooms for Sherry Gravy. Place beef on greased rack in roasting pan; roast in 400?F (200?C) oven until instant-read thermometer inserted in centre reaches 135?F (58?C) for rare, about 50 minutes.

Remove beef to cutting board; let rest for 10 minutes. Remove butcher's twine before slicing across the grain.

Sherry Gravy: While beef is resting, in clean skillet, cook shallots over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in vinegar; cook, scraping up browned bits, until vinegar is reduced to coat shallots, about 2 minutes. Scrape into bowl. Set aside.

Remove rack from roasting pan. Heat pan over medium heat; stir in sherry, scraping up browned bits. Bring to boil; cook until reduced to 3/4 cup, about 5 minutes. Whisk in broth and reserved mushrooms; bring to boil.

Stir butter with flour; whisk into roasting pan. Bring to boil; cook, whisking constantly, until thickened, about 4 minutes. Strain through fine-mesh sieve into heatproof bowl; stir in shallot mixture and salt. Serve with beef.

Nutritional facts per serving: about

  • Sodium 358 mg
  • Sugars 1 g
  • Protein 38 g
  • Calories 396.0
  • Total fat 20 g
  • Potassium 617 mg
  • Cholesterol 108 mg
  • Saturated fat 9 g
  • Total carbohydrate 9 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Porcini-Dusted Beef Tenderloin with Sherry Gravy

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