Porcini-Crusted Tenderloin

Porcini-Crusted Tenderloin

Porcini-Crusted Tenderloin

Serves 4 to 6

  • 1 (32-ounce) Certified Piedmontese tenderloin roast
  • Kitchen twine
  • 2 tablespoons kosher salt
  • ½ ounce dried porcini mushrooms
  • 2 tablespoons fresh rosemary leaves, chopped
  • 1 teaspoon black peppercorns
  • 1 tablespoon olive oil plus 2 teaspoons

Tie the tenderloin roast with kitchen twine every 2 to 3 inches. (Cinching the meat with twine will give it a more uniform shape and ensure even cooking.) Season with kosher salt and refrigerate for 4 hours. Remove the roast from the refrigerator 30 minutes before cooking.

Preheat the oven to 400°F.

Combine mushrooms, rosemary, and peppercorns in spice grinder or mortar and pestle. Grind to a coarse powder. Rub roast with 2 teaspoons olive oil, then coat all over with porcini rub.

To a cast iron pan over medium-high heat, add 1 tablespoon olive oil and heat until almost smoking. Sear the roast in the hot skillet for 2 to 3 minutes per side, turning three times to sear on all four sides, 8 to 12 minutes total.

Transfer to the oven to roast for about 20 to 25 minutes, until a thermometer inserted into the thickest part of the meat reads 120°F to 125°F for medium-rare.

Remove the beef from the oven and transfer to a cutting board. Let rest, loosely covered, for about 5 minutes before slicing. The temperature of the beef will continue to rise about another 5 degrees.

Pairing: Cabernet Sauvignon

Join Today

Submit your email to receive bi-monthly grilling tips, recipes and contest information.

Follow Us

Our Mission

At Sunterra, we strive to be known as the company that shares in the passion and the satisfaction that our customers gain from using our products. Our mission, is to deliver the highest-quality BBQ products that caters to the demands of the discriminating culinary individuals and professionals.