-
1
Season the tenderloin all over with salt and refrigerate overnight.
-
2
When ready to cook, remove from fridge and preheat oven to 400 degrees F.
-
3
Combine mushrooms, rosemary, thyme and peppercorns in grinder to make a rub.
-
4
Coat the beef with olive oil, then coat all over with rub.
-
5
Heat 1 tablespoon olive oil in a wide skillet over medium-high heat until hot.
-
6
Add beef and sear on all sides, about 5 minutes.
-
7
Transfer to a roasting pan.
-
8
Roast in oven until thermometer reads 125F, about 30 minutes, for medium-rare.
-
9
Remove from oven and wrap with foil and let stand for 10 minutes.
-
10
Rehydrate the porcini in water by soaking the dried mushrooms in one cup of water.
-
11
Remove from water and strain through a fine sieve.
-
12
Reserve strained liquid.
-
13
Coarsely chop porcini.
-
14
Heat a tablespoon butter in the same skillet used for searing the beef.
-
15
When it's hot, add the shallots and chopped porcini and saute over medium heat for five minutes.
-
16
Add the wine and scrape up the brown bits stuck to the the pan.
-
17
Add mushroom liquid, rosemary and thyme.
-
18
Bring to a boil, then reduce to a simmer and cook until sauce is reduced by about half to approximately 1 1/2 cups.
-
19
Add salt and taste for seasoning.
-
20
Strain through a fine sieve into a small saucepan.
-
21
Heat sauce over medium heat, whisk in the butter.
-
22
Slice the tenderloin and serve with the sauce.
