PORCINI-CRUSTED BEEF TENDERLOIN
 


Total preparation and cooking time: 1-1/2 to 2 hours

   
 

Ingredients:
   

             

1 center-cut well-trimmed beef tenderloin roast (2 to 3 pounds)
 
 

3/4 cup (about 3/4 ounce) dried porcini mushrooms
 
 

3 tablespoons olive oil
 
 

2 tablespoons grated Parmesan cheese
 
 

1 teaspoon coarse grind black pepper
 
  1 teaspoon minced garlic
 
 

 

.

1.    Place porcini mushrooms in food processor or mini chopper; process until finely ground. Combine ground mushrooms, oil, cheese, pepper and garlic in small bowl. Press mixture evenly onto all surfaces of beef roast.

 

 
 

2.  Prepare grill for indirect cooking by igniting an equal number of charcoal briquets on each side of the fire grate, leaving open space in center. When coals are medium, ash-covered (about 25 to 30 minutes), add 3 to 4 new briquets to each side. Place aluminum foil drip pan in center of grate between coals. Position cooking grid with handles over coals so briquets may be
added as needed.

 

 

3.  Place roast on grid directly over one side of medium, ash-covered coals.
Sear, uncovered, 5 minutes or until bottom of roast is browned. Turn roast
over and place in center of grid directly over drip pan. Grill, covered, 35 to 45 minutes for medium rare, 45 to 60 minutes for medium doneness, turning occasionally. (Add 3 to 4 briquets per side every 30 minutes to maintain heat level.)
   
 

4.  Remove roast when instant-read thermometer inserted into thickest part of beef, not resting in fat, registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast into slices.

 

 

  

 

Makes 6 to 8 servings.

  
     
 

Nutrition information per serving (1/6 of recipe): 308 calories; 35 g protein; 2.2 g carbohydrate; 17 g fat; 96 mg sodium; 91 mg cholesterol; 9.7 mg niacin; 0.7 mg vitamin B6; 1.8 mcg vitamin B12; 3.0 mg iron; 6.2 mg zinc.

  
     
     

Recipes and photos courtesy of Alabama Beef Producers through their Beef Checkoff program and the National Cattlemen’s Beef Association.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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