- 1 ½ ounces dried porcini mushrooms
- 3 ½-pound trimmed chateaubriand or center-cut beef tenderloin, fat reserved*
- 4 tablespoons unsalted butter, well chilled and cut into small pieces
ingredients
directions
1. Preheat oven to 400 degrees |
2. Place 1/2 ounce porcini mushrooms in spice grinder or blender. Process until you have a fine powder. Dredge chateaubriand in mushroom "dust" to cover completely, leaving flat ends exposed. Sprinkle lightly with freshly ground white pepper. |
3. In large nonstick skillet, melt 2 ounces reserved fat over low heat to make 2 tablespoons melted fat. Remove any large unmelted pieces or any debris. |
4. Increase heat to high, and when fat is hot, add beef and sear quickly on all sides. You want to create a crust. This should take a few minutes. Transfer beef to heavy shallow roasting pan or baking sheet. |
5. You may prepare meat up to this point and let sit at room temperature for an hour or two, until you are ready to put it in oven. |
6. Roast beef for 40 to 50 minutes, checking after 30 minutes with a quick-read meat thermometer. This is essential to ensure a perfectly cooked roast. Roast for about 12 to 15 minutes per pound, or until thermometer reads 125 degrees to 130 degrees for rare. |
7. While beef is roasting, prepare wild mushroom sauce. In small bowl, place remaining 1 ounce mushrooms and 2 cups boiling water. Let sit for 30 minutes. Remove mushrooms with slotted spoon, then pour liquid through fine-mesh sieve or cheesecloth to remove any grit. |
8. Place strained mushroom liquid in meduim saucepan and bring to a boil. Cut soaked mushrooms into 1/4-inch pieces and add to boiling liquid. Lower heat to medium and reduce to 1 cup. Whisk in butter. Add salt and white pepper to taste. Set aside. |
9. Remove roast from oven when it has reached the desired temperature. Let sit for 5 minutes before carving. Add accumulated juices to mushroom gravy. Cut meat into thick slices. Heat mushroom gravy over high heat for 1 minute, then pour over beef. Serve immediately. |
Notes
 Have your butcher prepare the meat for you: Trim the fat and reserve. Tie chateaubriand at 1-inch intervals with string. The resulting piece should be 7 1/2 to 8 inches long, with a diameter of 3 inches on the narrow ends and 4 1/2 inches in the center. The net weight should be about 3 1/4 pounds. |
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Chateaubriand with Porcini Crust, Wild Mushroom Sauce. To import, drag image to your MacGourmet recipe box.