BEEF FILET WITH PORCINI & ROASTED SHALLOT SAUCE

By jarren

Ingredients

• 1 oz dried porcini mushrooms
• Kosher salt and freshly ground black pepper
• 9 medium shallots, peeled and halved lengthwise
• 2 medium cloves garlic
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil; more, if needed, for searing
• 2 tbsp tamari
• 1 , 4" sprig fresh rosemary
• 2 cups lower-salt beef broth
• 2 2 1/2 lb center cut beef tenderloins
• 2 tbsp unsalted butter cut into 1/2" cubes and chilled

Details

Servings 8

Preparation

Step 1

Sauce:
Grind the mushrooms in a spice grinder to a fine powder, and then combine with 2 1/2 tsp salt and 3/4 tsp pepper in a small bowl. Set aside.

Position a rack in the center of the oven and heat the oven to 425F. Combine the shallots, garlic, vinegar, oil, tamari and rosemary in an 8x8" baking dish. Roast, tossing occasionally, until the liquid is syrupy and the shallots are very soft and beginning to brown, 30 to 40 minutes. Discard the rosemary. Puree the shallots, garlic and liquid in a blender until very smooth.

Bring the broth to a boil in a 2 quart saucepan. Reduce the heat to a simmer, and add the shallot puree and 1 tbsp of the porcini powder. Simmer until the sauce is reduced to 1 1/2 cups, about 20 minutes (this can be done up to 2 days ahead; cover and store in the refrigerator).

Roast:
Put the tenderloins on a flat rack in a roasting pan. Coat all over with the remaining porcini powder. Let sit at room temperature for 1 hour before roasting.

Postion a rack in the center of the oven and heat the oven to 300F. Roast the beef until an instant-read thermometer registers 115F for rare or 120F for medium rare, about 45 minutes. Remove the roast from the oven. Let sit, loosely tented with foil, for up to 2 hours (or continue with the recipe).

Sear:
Heat the oven to 475F. Roast until 125 for rare or 130 for med8um rare, 5 to 10 minutes.

Meanwhile, gently reheat the sauce over medium-low heat. Remove from the heat and stir in the butter.

Transfer the meat to a cutting board. If there was no earlier rest between roasting and searing, let the roast rest for 10 to 15 minutes. Slice and serve with the sauce.