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Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce

TasteFood
  • minutes
  • Serves 6 to 8

INGREDIENTS

1

Beef tenderloin, 3 pounds, center-cut

1 1/2 oz

Porcini mushroom, dried

2 tbsp

Rosemary, fresh leaves

2

Rosemary, sprigs

1

Shallot, medium

1 tsp

Peppercorns, black

1

Salt

1/2 tsp

Salt

1

Olive oil

3 tbsp

Butter, unsalted

1 cup

Bodied red wine, heavy

1 cup

Port wine