Porcini Crusted Tenderloin
Porcini Crusted Tenderloin
Number of Servings: 6
Prep Time:
Cooking Time:
Looking for a gorgeous, special occasion main course? Look no further than this beef tenderloin coated with fresh herbs and savory porcini powder and served with a rich, buttery mushroom sauce. To make it even easier, you can prepare the sauce up to the point of adding the butter a whole day ahead. Cover and refrigerate, then reheat gently. When ready to serve, add the butter and stir.
ingredients
- 1 1/2Tablespoons —minced fresh rosemary
- 1 1/2Tablespoons —minced fresh thyme
- 1 1/2Tablespoons —dried porcini powder
- 1Tablespoon —finely grated lemon zest
- 3Pounds —trimmed, center-cut beef tenderloin
- Sea salt
- Olive oil
instructions
Preheat the Traeger with the lid closed to 180°F; use Super Smoke if available.
In a small bowl, combine the rosemary, thyme, porcini powder, and zest. Season with a few good pinches, salt, and pepper and mix well. Lightly coat the tenderloin all over with olive oil. Coat the tenderloin all over with the porcini mixture.
Insert leave-in meat thermometer or a wireless one like MEATER® into the middle of the tenderloin. Place the meat directly on the grill grate and smoke for 1 hour.
While the tenderloin is smoking, make the red wine mushroom sauce.
Remove the smoked tenderloin from the grill and heat the grill to 400°F. Return the tenderloin to the grate and cook until it has an internal temperature of 125°F for medium rare, about 20 minutes.
Transfer the tenderloin to a cutting board and let rest for 15 minutes.
Slice the tenderloin and serve with a generous amount of sauce and a sprinkling of fresh chives. Enjoy!
Original recipe courtesy of Traeger Grills
