Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms | Ideastream Public Media

Name: Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms | Ideastream Public Media
Ingredients: ¼ ounce dried porcini mushrooms or dried shiitake mushroom caps (about 8 small caps), broken into pieces; 2 tablespoons fresh rosemary; Kosher salt; ground black pepper; 1 tablespoon black peppercorns; 4 to 5-pound beef tenderloin roast, trimmed of fat and silver skin; 6 tablespoons extra-virgin olive oil, divided; 1½ pounds portobello mushroom caps, gills scraped off with a spoon, halved and sliced ¼ inch thick; 1 medium sweet onion or yellow onion, halved and sliced ¼ inch thick; 1 tablespoon sherry vinegar; 1 cup lightly packed fresh flat-leaf parsley, roughly chopped; Flaky salt, to serve (optional)

www.ideastream.org

A whole beef tenderloin not only is quick and easy to roast, it also is dependably tender despite its leanness.

View full recipe on www.ideastream.org

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.ideastream.org.

Share this recipe:

Cooking tools:

Ingredients

¼ ounce dried porcini mushrooms or dried shiitake mushroom caps (about 8 small caps), broken into pieces
2 tablespoons fresh rosemary
Kosher salt
ground black pepper
1 tablespoon black peppercorns
4 to 5-pound beef tenderloin roast, trimmed of fat and silver skin
6 tablespoons extra-virgin olive oil, divided
1½ pounds portobello mushroom caps, gills scraped off with a spoon, halved and sliced ¼ inch thick
1 medium sweet onion or yellow onion, halved and sliced ¼ inch thick
1 tablespoon sherry vinegar
1 cup lightly packed fresh flat-leaf parsley, roughly chopped
Flaky salt, to serve (optional)