American | Porcini Crusted Fillet with Chianti Reduction
Posted on June 3, 2016
Super tasty. We cook two fillets but keep the sauce amount the same. Goes great with the Endive and Pear Salad.
Yield: 4 servings (or 2)
2 tablespoons dried porcini mushrooms
1/2 teaspoon black peppercorns
4 (6 ounce) beef fillets (or 2 fillets)
salt, to taste
2 tablespoons grapeseed or other high-heat oil
2 medium shallots, thinly sliced
1 medium clove garlic, minced
1/2 cup Chianti or dry red wine
1 cup low-sodium beef stock (or broth)
2 teaspoons minced thyme
2 tablespoons cold, unsalted butter, cubed
Preheat oven to 425°F. Place dried porcini and peppercorns in an electric spice grinder. Process to a very fine powder and set aside.
Pat steaks dry with paper towels and generously season both sides with salt. Sprinkle each side of the tenderloin with the porcini powder, pressing to adhere.
Place oil in a large ovenproof skillet and heat over medium-high heat until shimmering. Place the steaks in the skillet and sear until caramelized on one side, about 4 minutes. Using tongs, flip steaks and transfer the skillet to the preheated oven. Cook steaks to desired degree of doneness, about 4 to 6 minutes for medium-rare, 130° on an instant-read thermometer. Remove skillet from oven and place the steaks on a wire rack set over a rimmed baking sheet. Tent steaks with foil and let rest while you prepare the sauce. Reserve the skillet.
Return the skillet to the stove over medium-high heat and add the shallots, stirring until they begin to soften, about 2 minutes. Add the garlic and cook for 1 minute until fragrant. Deglaze with red wine and simmer until reduced to a glaze, about 30 seconds. Add the broth and thyme and cook until reduced by half, about 3 minutes. Remove the skillet from the heat and whisk the cold butter into the sauce until thoroughly incorporated. Stir in any meat juices which have accumulated from the resting steak. Taste and adjust seasoning with salt and pepper.
Transfer to individual serving plates, spoon the sauce over the top of the meat and serve.
(Ref. "Porcini Crusted Beef Tenderloin with a Chianti Reduction" recipe, "Romance in Italy" cooking class at Sur La Table.)