Intensely aromatic dried porcini mushrooms season both the beef and the make-ahead sauce in this elegant dish. The genius “reverse-sear” method makes it perfect for the holidays because you can roast the tenderloins slowly to a perfect medium-rare in a low oven, freeing you up to focus on the rest of the meal, then sear the outside for a browned, flavorful crust just before serving.
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Make Ahead Tips
The sauce can be made up to 2 days ahead; cover and store in the refrigerator.
The tenderloins can be roasted up to 2 hours ahead of the final sear; keep them tented with foil at room temperature.
I've done this recipe four or five times, and just last night for Valentines dinner with ten guests. The beef is downright PERFECT from the middle all the way around and through. No cooked ring around the outside. Edges perfectly seared. And I was able to cook the meat a few hours ahead and focus on the rest of my menu. The shallot sauce is excellent...and I LOVE that I can make it a few days ahead. Porcini flavors beef beautifully which is a plus for the tenderloin cut which lacks flavor when compared to the fattier cuts like rib eye etc.
I haven't made this yet, but I'm giving it 5 stars because it looks great. My real reason for reviewing it is to point out that it is nearly 2016 and your recipe writers are still doing "9 medium shallots". What the hell is a medium shallot? Would it kill you to say, "9 medium shallots (about 3/4 of a lb)"?
Amazing flavor. This was a major hit at our Xmas dinner a couple years ago, and we plan to make it again for a dinner party this year
Incredibly delicious and the shallots smell divine as they are roasted.
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