Emily Richards' beef tenderloin recipe
Published Friday, June 16, 2017 12:33PM EDT
Porcini Crusted Beef Tenderloin with Peppercorn Balsamic Drizzle
You can grill the entire tenderloin but I prefer to slice it up at home and grill it like little steaks. Perfect, lean and no bone steaks they are dressed simply with peppercorns and dried mushrooms and served up with an awesome balsamic drizzle.
1 beef tenderloin (about 2 lbs/500 g)
2 pkgs (14 g each) dried porcini or other exotic mushrooms
2 tbsp(30 mL) peppercorns, crushed
2 tbsp(30 mL) fleur de sel or other course salt
Peppercorn Balsamic Drizzle:
1/2 cup (125 mL) beef broth
1/2 cup (125 mL) balsamic vinegar
1/4 cup (60 mL) water
2 tbsp(30 mL) packed brown sugar
1 tbsp(15 mL) mixed peppercorns
2 tbsp(30 mL) drained green peppercorns in brine (optional)
In clean coffee grinder, grind porcini mushrooms until fine powder. Place in small bowl and add peppercorns and salt; set aside.
Using sharp knife, cut tenderloin into 6 equal portions. Coat each piece with mushroom mixture and place in baking dish. Cover and refrigerate for up to 4 hours.
Peppercorn Balsamic Drizzle: In saucepan, bring stock, vinegar, water, sugar and mixed peppercorns to boil. Simmer for about 10 minutes or until reduced to about 3/4 cup (175 mL). Strain into serving dish and add green peppercorns.
Place beef tenderloin on greased grill over medium-high heat and grill for about 8 minutes, turning once or until desired doneness. Serve with Peppercorn Drizzle.
Makes 6 to 8 servings.
Tip: The Peppercorn Balsamic Drizzle can be made up to 8 hours ahead and then reheated over low heat.