Porcini-Crusted Beef Tenderloin
Cut: Tenderloin Roast
Preparation Time: 30 Minutes
Cook Time: 1 to 1 1/2 Hours |
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Main 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
Directions:
- Place porcini muchrooms 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.
- 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-coverd (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.
- Place roast on grid directly over one side of medium, ash-covered coals. Sear, uncovered, 5 minutes or until bottom of roast in 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.)
- Remove pot roast when instant-read thermometer inserted into thickest part of beef registers 135 degrees F for medium rare; 150 degrees F for medium. Transfer roast to carving board; tent loosely with aluminium foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.) Carve roast into slices and serve.
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