Porcini Crusted Beef Tenderloin
The Wine Experience Wine Recommendation: Syrah/Shiraz

Serves 8  from Chef Dana Benigno

Ingredients :  

   
2 pounds of beef tenderloin (buy a piece with even thickness throughout)
3 ounces dried porcini mushrooms (can substitute other dried mushrooms)
1 egg
1/4 cup flour
Salt & Pepper

1.  Place 2 ounces of the mushrooms into a spice grinder and grind until they are finely ground.  Set aside.

2.  Beat the egg with 2 tbs of milk and place into a shallow pan.

3.  Place the flour onto a dinner plate and season well with salt and pepper.  Roll the tenderloin in the flour to lightly coat the roast.

4.  Dip the roast into the egg mixture and roll to coat and lastly, roll the roast in the mushroom crumbs. Make sure you get a nice coating of the mushrooms. Place in the refrigerator for at least two hours.  Letting the meat sit for the two hours allows the moisture to slightly re-hydrate the mushrooms which will give you a nicely brown crust.   To little time will result in an over-cooked crust.

5.  Preheat the oven to 450 degrees.  Heat a large oven proof skillet over high heat.  Add some olive oil to lightly coat the bottom of the pan. When the olive oil just  begins to smoke, add the roast.  Brown the roast on all sides and place the skillet into the oven and roast until you achieve the desired doneness, 145 degrees for rare to medium rare (about 20 minutes) and 155 degrees for medium to medium well (about 30 to 40 minutes).

6.  Remove from the oven and let rest 5 minutes before slicing into thick 8 ounce medallions.  You can also serve smaller thin slices for sandwiches or as part of a buffet.

Mushroom Jus:
1 ounce of dried porcini mushrooms
1 cup sliced button mushrooms
1 tbs shallots, minced
1 sprig fresh thyme
1/4 cup red wine
1 cup unsalted beef broth
2 tsp butter or olive oil
2 tsp cornstarch
1 tbs cold water

1.  In a saucepan heat the butter until it foams.  Add the shallots, mushrooms, and dried porcini, thyme and sauté until the mushrooms are slightly cooked and the shallots have become translucent, about 3 to 5 minutes.

2.  Add the red wine and cook until it has been absorbed.  Add the beef broth and simmer covered for 30 minutes.  Strain the jus into another saucepan and season with salt and pepper.

3.  Dissolve the cornstarch in the cold water and mix well.  Add to the mushroom jus and bring to simmer.  Simmer for 1 to 2 minutes to eliminate the cornstarch taste and reserve until ready to serve.