Porcini-Dusted Tenderloin with Wine Sauce
The superstar Tenderloin Roast gets some love from porcini mushrooms in two different ways in this tasty recipe. Bring on the savory goodness!
-
1 hr
30 min -
10
SERVINGS -
230
Cal -
28 g
Protein
Ingredients:
- 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
- 1 can (14 to 14-1/2 ounces) beef broth
- 1 cup dried porcini mushrooms, divided
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon pepper
- 3 cups finely diced fresh tomatoes
- 1 cup dry red wine
Cooking:
-
Bring broth to a boil in medium saucepan; remove from heat. Stir in 3/4 cup mushrooms; let stand 10 to 15 minutes or until mushrooms are softened.
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Meanwhile, heat oven to 425°F. Place remaining 1/4 cup mushrooms in food processor container. Cover; process until finely ground. Combine ground mushrooms, cheese and pepper; press evenly onto all surfaces of beef roast.
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Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
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Meanwhile, add tomatoes and wine to mushroom mixture; bring to a boil. Reduce heat; simmer 30 to 45 minutes or until sauce is reduced to 2-1/2 cups and turned a rich, brown color, stirring occasionally. Season with salt and pepper, as desired.
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Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
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Carve roast into slices. Season with salt, as desired. Serve with Porcini-Wine Sauce.
Nutrition:
233 CALORIES
0 % *
3g SAT FAT
0 % DV **
28g PROTEIN
0 % DV
2.8 mg IRON
0 % DV
4.8 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/8 of recipe: 233 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 68 mg Cholesterol; 278 mg Sodium; 6 g Total Carbohydrate; 1.6 g Dietary Fiber; 28 g Protein; 2.8 mg Iron; 7.5 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.8 mg Zinc; 28.9 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
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