Text 32256, 107 rader
Skriven 2013-01-04 06:59:42 av Dave Drum (1:261/38)
Ärende: Gourmet 1287
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Porcini-Crusted Beef Tenderloin w/Truffle Butter Sauce
 Categories: Beef, Mushrooms, Greens
      Yield: 11 Servings

  6 1/2 lb Whole beef tenderloin;
           - trimmed of fat, silver
           - skin, and the chain *
           +=OR=+
  5 1/2 lb Well-trimmed tenderloin
           - roast
           Salt & fresh ground pepper
      4 tb Olive oil; divided
    1/2 oz Dried porcini mushrooms;
           - ground to a powder in a
           - blender
    1/4 c  Black-truffle butter;
           - softened
    1/4 c  All-purpose flour
      1 lb Crimini mushrooms; trimmed
           - and quartered into wedges
      3 c  Beef stock or broth; divided
    1/2 c  Chopped scallion greens

  EQUIPMENT: Kitchen string; large heavy roasting pan;
  instant-read thermometer

  Make a deep cut into the top side of tenderloin, about 4
  inches from tail end, to facilitate folding the tail end
  under the roast to give the meat a more uniform thickness.
  Tie roast at 1" intervals with kitchen string.

  Heat oven to 350øF/175øC with rack in middle.

  Pat tenderloin dry and sprinkle all over with 1 teaspoon
  each salt and pepper, rubbing into meat.

  Set roasting pan over 2 burners, then add 3 tablespoons
  oil and heat over medium-high heat until shimmering. Brown
  tenderloin on all sides, about 10 minutes.

  Sprinkle porcini powder evenly on top of tenderloin and
  roast in oven until thermometer inserted diagonally 2
  inches into center of thickest part of meat registers
  120øF/49øC, 30 to 40 minutes.

  Toward end of roasting tenderloin, stir together truffle
  butter and flour. Heat remaining tablespoon oil in a 12"
  heavy skillet over medium-high heat until shimmering, and
  sauté mushrooms with 1/4 teaspoon each salt and pepper
  until liquid released by the mushrooms evaporates and
  mushrooms are tender and golden, 10 to 12 minutes.

  Add 2 cups stock to skillet and simmer, stirring up brown
  bits, 1 minute. Remove skillet from heat.

  Transfer tenderloin to a cutting board and let stand 15
  minutes (internal temperature will rise to about 130°F for
  medium-rare).

  Set roasting pan over 2 burners and add remaining 1 cup
  stock. Bring to a boil, scraping up brown bits, then pour
  stock into mushroom mixture in skillet.

  Bring mushroom mixture to a boil and whisk in truffle
  butter mixture, bit by bit. Reduce heat and simmer,
  whisking occasionally until thickened, about 2 minutes.
  Stir in scallion greens and salt and pepper to taste.

  Cut tenderloin into 1/2" thick slices, discarding
  string, and serve with sauce.

  * Whole tenderloins can come in various stages of
  trimming, particularly those from big-box stores. Some
  still have the chain attached-a long, thin, loose muscle
  hanging onto one side of the tenderloin-which youÆll want
  to remove and save for something like kebabs. (Either ask
  the butcher to do the honors or do it yourself.) Whether
  the tenderloin comes trimmed (a.k.a. peeled) or not, make
  sure there is no fat or silverskin left on the outside. If
  there is, remove it yourself with a sharp knife.

  Porcini mushrooms can be ground 1 week ahead and kept in
  an airtight container at cool room temperature.

  You can find black-truffle butter at specialty foods
  stores, or order it online from Amazon or DÆArtagnan.

  Crimini mushroom mixture can be made 1 day ahead and
  refrigerated once cooled. Reheat before proceeding with
  recipe.

  Recipe by Alexis Touchet

  Gourmet Live | December 2011

  MM Format by Dave Drum - 28 December 2011

  Uncle Dirty Dave's Archives

MMMMM

... She got her looks from her father. He's a plastic surgeon. -- Groucho Marx

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