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Beef Filet with Porcini and Roasted Shallot Sauce

Scott Phillips

Servings: 8

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.


  • 1 oz. dried porcini mushrooms
  • Kosher salt and freshly ground black pepper
  • 9 medium shallots, peeled and halved lengthwise
  • 2 medium cloves garlic
  • 1/3 cup balsamic vinegar
  • 2 Tbs. olive oil; more if needed for searing
  • 2 Tbs. tamari
  • 1 4-inch sprig fresh rosemary
  • 2 cups lower-salt beef broth
  • 2 2-1/2-lb. center cut beef tenderloins
  • 2 Tbs. unsalted butter, cut into 1/2-inch cubes and chilled

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 220
  • Fat (g): 24
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 105
  • Sodium (mg): 680
  • Carbohydrates (g): 8
  • Fiber (g): 1
  • Protein (g): 30


Make the sauce

  • Grind the mushrooms in a spice grinder to a fine powder, and then combine with 2-1/2 tsp. salt and 3/4 tsp. pepper in a small bowl. Set aside.
  • Position a rack in the center of the oven and heat the oven to 425°F. Combine the shallots, garlic, vinegar, oil, tamari, and rosemary in an 8×8-inch baking dish. Roast, tossing occasionally, until the liquid is syrupy and the shallots are very soft and beginning to brown, 30 to 40 minutes. Discard the rosemary. Purée the shallots, garlic, and liquid in a blender until very smooth.
  • Bring the broth to a boil in a 2-quart saucepan. Reduce the heat to a simmer, and add the shallot purée and 1 Tbs. of the porcini powder. Simmer until the sauce is reduced to 1-1/2 cups, about 20 minutes.

Roast the beef

  • Put the tenderloins on a flat rack in a roasting pan. Coat all over with the remaining porcini powder. Let sit at room temperature for 1 hour before roasting.
  • Position a rack in the center of the oven and heat the oven to 300°F. Roast the beef until an instant-read thermometer registers 115°F for rare or 120°F for medium rare, about 45 minutes. Remove the roast from the oven. Let sit, loosely tented with foil, for up to 2 hours (or continue with the recipe).

Sear the beef

  • To sear in the oven: Heat the oven to 475°F. Roast until 125°F for rare or 130°F for medium rare, 5 to 10 minutes.
  • Or to sear on the stove: Heat 2 Tbs. oil in a heavy 12-inch skillet until shimmering hot. Sear the beef, turning and pressing down with tongs, until browned all over and cooked to the desired temperature, about 2 minutes per side. Meanwhile, gently reheat the sauce over medium-low heat. Remove from the heat and stir in the butter.
  • Transfer the meat to a cutting board. If there was no earlier rest between roasting and searing, let the roast rest for 10 to 15 minutes. Slice and serve with the sauce.

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.


Rate or Review

Reviews (5 reviews)

  • User avater
    mgssts63 | 11/25/2017

    I liked the rub on the meat but I thought the sauce was just okay. Maybe too much salt.

  • Kitsy | 02/15/2016

    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.

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