Beef Tenderloin with Wild Mushroom Stuffing & Port Wine Sauce
Beef Tenderloin with Wild Mushroom Stuffing & Port Wine Sauce might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 546 calories, 53g of protein, and 18g of fat each. It is perfect for Thanksgiving. Head to the store and pick up shallot, pepper; more, porcini mushrooms, and a few other things to make it today. To use up the cognac you could follow this main course with the Cognac Butterscotch Pudding as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
1
Make the sauce reduction: Melt 1 Tbs. of the butter in a 3- to 4-quart (preferably 8-inch-wide) saucepan over medium-low heat.
Ingredients you will need
Sauce
Butter
Equipment you will use
Sauce Pan
2
Add the shallot and cook until softened, about 5 minutes.
Ingredients you will need
Shallot
3
Add the port and the thyme sprigs and bring to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until the port has reduced to a syrupy texture, about 30 minutesyou should have about 1/2 cup including the shallot. Meanwhile, bring the chicken broth to a simmer in a small saucepan. Off the heat, add the porcini and let them soak for 15 minutes. With a slotted spoon, transfer the porcini to a small bowl. Strain the soaking liquid through a fine sieve lined with a paper towel or coffee filter.
Ingredients you will need
Chicken Broth
Fresh Thyme
Shallot
Coffee
Port
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Slotted Spoon
Paper Towels
Sauce Pan
Sieve
Bowl
4
Add the soaking liquid and half of the porcini (about 1/3 cup) to the port reduction (save the remaining porcini for the stuffing). Bring the sauce to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until it has reduced to 1-1/3 cups, about 15 minutes. Strain the sauce through a fine strainer, pressing on the solids. You should have about 1 cup sauce. Set aside until the roast is done. Make the stuffing: Soak the currants in hot water for 10 minutes.
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Sauce
Currants
Stuffing
Water
Port
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Sieve
5
Drain and put them in a food processor.
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Food Processor
6
Add the reserved soaked porcini.
7
Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. Pat the chicken liver dry and cook on both sides until browned on the outside and just a little pink inside, 3 to 4 minutes total.
Ingredients you will need
Chicken Liver
Cooking Oil
Equipment you will use
Frying Pan
8
Transfer to a plate, let cool slightly, and then add to the food processor. Process until finely chopped.
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Food Processor
9
Heat the remaining 1 Tbs. oil in the skillet over medium-high heat.
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Cooking Oil
Equipment you will use
Frying Pan
10
Add the mushrooms, salt, and pepper. Cook, stirring occasionally, until they look wilted and shrunken, 2 to 3 minutes.
Ingredients you will need
Mushrooms
Pepper
Salt
11
Add the shallot and garlic and continue to cook, stirring, until the mushrooms are tender and beginning to brown, 3 to 4 more minutes.
Ingredients you will need
Mushrooms
Shallot
Garlic
12
Add the chicken broth and scrape the bottom of the pan with a wooden spoon to loosen any brown bits. If the liquid doesnt evaporate right away, boil until it does.
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Chicken Broth
Equipment you will use
Wooden Spoon
Frying Pan
13
Remove the pan from the heat and let cool slightly.
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Frying Pan
14
Add the sauted mushrooms, butter, parsley, Cognac or Armagnac, lemon juice, thyme, and lemon zest to the liver mixture in the food processor. Pulse to form a chunky paste and season to taste with additional salt and pepper.
Ingredients you will need
Salt And Pepper
Lemon Juice
Lemon Zest
Mushrooms
Cognac
Parsley
Butter
Liver
Thyme
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Food Processor
15
Scrape the stuffing onto a large piece of plastic wrap and shape it into a log a few inches longer than the roast. Tightly roll the stuffing up in the plastic wrap and twist the ends to form a very tight log. Twisting the ends of the plastic will compress the stuffing so that its just a bit shorter than the roast. Freeze until firm, about 2 hours and up to 2 days. Stuff & cook the roast: Trim the silverskin and excess fat from the tenderloin. Butterfly the tenderloin by slicing it lengthwise almost but not completely in half, so that you can open it like a book.
Ingredients you will need
Stuffing
Roll
Wrap
Equipment you will use
Plastic Wrap
16
Unwrap the stuffing and center it along one half of the roast. Fold the roast back up to its original shape and tie at 1- to 2-inch intervals with butchers twine.
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Stuffing
Equipment you will use
Kitchen Twine
17
Let the roast sit at room temperature for 1 hour (2 hours if the stuffing is frozen solid). Position a rack in the bottom third of the oven and heat the oven to 500F.
Ingredients you will need
Stuffing
Equipment you will use
Oven
18
Let the remaining 1-1/2 Tbs. butter for the sauce soften at room temperature. Season the roast generously with salt and pepper and put it on a flat rack set in a roasting pan or heavy-duty rimmed baking sheet. Roast for 15 minutes and then reduce the oven temperature to 325F. Continue to roast the beef until a meat thermometer inserted into the center of the meat (not the stuffing) registers 125F for rare or 130F for medium rare, 30 to 45 minutes more. Move the roast to a carving board and let it rest, loosely tented with foil, for 15 minutes. Finish the sauce: While the roast rests, bring the sauce to a simmer in a small saucepan over medium-low heat.
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Salt And Pepper
Stuffing
Butter
Sauce
Beef
Meat
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Kitchen Thermometer
Baking Sheet
Roasting Pan
Sauce Pan
Aluminum Foil
Oven
19
Mix the softened butter with the flour to form a paste and whisk it into the sauce. Simmer the sauce to thicken slightly and cook off any raw flour taste, about 3 minutes.
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Butter
All Purpose Flour
Sauce
Equipment you will use
Whisk
1
Remove the strings from the roast and slice it into 8 to 10 medallions. Put a medallion on each plate and drizzle the sauce around the beef.
Ingredients you will need
Sauce
Beef
2
Make Ahead Tips The reduced, strained sauce can be made and refrigerated up to 2 days ahead. If not making the stuffing ahead, refrigerate the remaining soaked porcini separately. The roast can be stuffed and refrigerated up to 1 day in advance. Drink Suggestions A hearty red wine with developed tannins, a mineral undertone, and bright fruit pairs well with the earthymushroom and port elements of the beef tenderloin. The Waterstone 2004 Cabernet Sauvignon from Napa Valley would be perfect.