Mushroom-Crusted Tenderloin with Mighty Mushroom Sauce

Mushroom-Crusted Tenderloin with Mighty Mushroom Sauce
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  • Serves  6-8
  • Prep Time  10 minutes
  • Cook Time  2 hours 10 minute
  • Recipe Courtesy of  Canada Beef


  • pkg (approx. 14 g) dried mushrooms
  • 1 tbsp. EACH olive oil and grainy mustard
  • 2 tsp chopped fresh rosemary
  • 1 clove garlic, minced
  • 1/4 tsp EACH pepper and coarse sea salt
  • 3 lb (1.5 kg) Beef Oven Roast
  • Mighty Mushroom Sauce (recipe follows)


  1. Finely chop dried mushrooms; soak half in 1/4 cup warm water. Set aside. Combine remaining mushrooms, oil, mustard, rosemary, garlic, pepper and salt; rub all over roast. Insert meat thermometer lengthwise into centre of roast so shaft is not visible. Place on rack in ovenproof skillet or shallow pan. Add 1/4 inch (5 mm) water to pan (to prevent dried mushrooms from scorching).
  2. Cook roast, uncovered, in 450F (230C) oven for 10 minutes. Reduce heat to 275F (140C); roast until thermometer reads 145F (63C) for medium-rare, about 2 hours. Transfer roast to cutting board; tent with foil for 15 minutes, reserving pan drippings.
  3. Slice roast and serve with Mighty Mushroom Sauce.


  1. Heat pan drippings in roasting pan over medium-high heat.
  2. Add 2 tsp butter and melt.
  3. Add 1 cup sliced fresh mushrooms and 1/4 cup chopped onion: sauté until tender.
  4. Stir in reserved soaked mushrooms with soaking liquid and 1/4 cup red wine; simmer 2 to 3 minutes.
  5. Stir in 1 cup beef broth; cook, stirring until boiling.
  6. Stir in mixture made of 1 tbsp. cornstarch and 1 tbsp. cold water; cook and stir until thickened.
  7. Season to taste. Makes 1 cup sauce.
  • Difficulty: Easy
  • Occasion: Everyday, Entertaining