Porcini Crusted Beef Tenderloin with Red Wine Reduction Sauce
- prep time 1 min
- total time 1 min
- serves 6
Cabernet Sauvignon Pairing Notes
6 beef tenderloin steaks cut to 1 1/4" thickness (32mm)
2 Tbsp dried porcini mushrooms (30 ml)
1 Tbsp olive oil (15ml)
Salt and pepper to tasteRed Wine Reduction Sauce
1 cup cabernet sauvignon (250 ml)
2 Tbsp unsalted cold butter (30ml), cut into 1/4" cubes (6 mm)
Salt and pepper to tastePotato Anna
6 new potatoes, peeled
½ cup clarified butter, warmed (see instructions below) (125 ml)
Salt and pepper to taste
2 8 inch Eight inch cast iron pans, seasonedClarified Butter
1 lb. unsalted butter
1. Preheat oven to 425 degrees F (220 degrees C)
2. Place the beef on a clean baking tray.
3. Using a coffee grinder dedicated to spices (or mortar and pestle) grind porcini mushrooms to a fine powder.
4. Pat the beef tenderloin dry with a paper towel. Season both sides of the beef with salt and pepper. Sprinkle each side of the tenderloin with the porcini dust.
5. Add oil to a large oven-proof skillet and place over high heat. Allow the skillet and oil to get hot but not smoking, about 1 minute
6. Place the beef tenderloin into the skillet and allow it to cook for approximately 3 minutes on one side or until a deep dark caramelized crust is achieved. Flip and repeat on the other side.
7. Place the skillet into the preheated oven for approximately 3 minutes to cook meat to medium rare.
8. Remove the skillet from the oven and place the beef tenderloin on a plate. Reserve the skillet for sauce.
9. Loosely cover the tenderloin with foil and allow it to rest for 5 minutes.
10. To make the red wine reduction, add the cabernet sauvignon to the skillet used to sear the beef tenderloin and place over medium heat.
11. Scrape caramelized bits off of the bottom of the pan using a wooden spoon.
12. Allow the red wine to reduce to 1/2 cup (125ml) (half of the original amount) then reduce the heat to low.
13. Whisk the cubes of cold butter into the skillet a bit at a time. Whisk quickly to allow the butter to blend smoothly with the reduced wine. Season to taste with salt and pepper.
14. Remove the sauce from heat.
15. Remove the foil from the beef tenderloin once rested and plate as desired. Top the beef tenderloin with sauce and serve immediately.Red Wine Reduction Sauce
1. To make the red wine reduction, add the cabernet sauvignon to the skillet used to sear the beef tenderloin and place over medium heat.
2. Scrape caramelized bits off of the bottom of the pan using a wooden spoon.
3. Allow the red wine to reduce to 1/2 cup (125ml) (half of the original amount) then reduce the heat to low.
4. Whisk the cubes of cold butter into the skillet a bit at a time. Whisk quickly to allow the butter to blend smoothly with the reduced wine. Season to taste with salt and pepper.
5. Remove the sauce from heat.Potato Anna
1. Preheat oven to 375 degrees F (190 degrees C).
2. Using a sharp knife or mandolin slice the peeled potatoes as thinly into 1/8-inch thick (3mm) rounds
3. Place the cast iron pan onto the stovetop over medium low heat. Add 1 tablespoon (15ml) of clarified butter into the pan and allow to heat.
4. Place one layer of slightly overlapping potato slices in a circular pattern on the bottom of the seasoned skillet. Drizzle with 2 teaspoons of clarified butter and sprinkle with salt and pepper.
5. Place one layer of slightly overlapping potato slices in a circular pattern on the bottom of the seasoned skillet. Drizzle with 2 teaspoons of clarified butter and sprinkle with salt and pepper.
6. While the bottom layer is browning continue to layer potatoes in the same form, pouring clarified butter over and seasoning with salt and pepper on each layer. Continue the process until all the potatoes and butter are used. The potato cake should be about 1 1/4 inches high (30 mm).
7. Remove the skillet from heat and cover with foil. Use the second (empty) cast iron pan of the same size to place on top of the aluminum covered potato skillet. This will weigh down the potatoes and promote even cooking.
8. Place the skillets onto a baking tray and place into the preheated oven for 20-25 minutes, until potatoes are golden and fully cooked. Remove the weight pan on top to check for doneness.
9. Remove from the skillets from the oven and allow potatoes to cool for 5 minutes.
10. To serve, carefully invert the skillet onto a plate making the bottom the top and allowing the potatoes to transfer evenly onto the plate.
11. Use a serrated knife to gently cut the potatoes into 6 equal triangles.Clarified Butter
1. Add the butter to a saucepan and place over very low heat.
2. Allow to cook for 10-15 minutes or until a white froth has accumulated at the top.
3. Use a ladle to skim the froth off the top, removing as much of the milk solids as possible. Increase the heat to medium and continue to skim off the froth, this should take about 20 minutes.
4. Remove the saucepan from the heat and let stand for 10 minutes.
5. Pour the liquid into a container making sure to remove the solids that have collected at the bottom of the sauce pot.
6. Clarified butter is simply unsalted butter that has been melted and had the water and milk solids removed from it. When it is used for cooking it can withstand higher cooking temperatures without burning (compared to whole butter).