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Porcini-Rubbed Beef Tenderloin with Mushroom Sauce and Dill Pollen

February 18th, 2013

Porcini rubbed beef tenderloin with dill pollen

I wouldn’t exactly call myself a meat & potatoes type of eater, though sometimes all I want is a big hunk of roasted beef and a side of good ol’ mashed potatoes. It’s comfort food; it’s familiar and filling, and when that’s what you crave, there is no substitute. It also makes for easy cooking – no fussing over the stove, stirring constantly, watching over your soon-to-be dinner lest it escape your careful guidance and run, full-throttle, off a cliff into the land of the inedible. Okay, perhaps I’m being slightly melodramatic. But trust me when I say, it’s happened to me before.

Not so with a roast, for all you have to do is apply your flavourings, choose your level of doneness, and set the oven temperature and timer accordingly. So you might want to sear it first? If you can handle a pan and a pair of tongs, no biggie. Even better, if you choose a tenderloin cut, it cooks in no time at all and is so tender (hence the name – who would have thought?) that you can cut it with a fork!

I have always thought the flavour pairing of mushrooms and dill an inspired combination, after finally tasting some authentic pierogies (prior to which I’d only ever eaten the frozen, doughy kind; I’m not sure you’d even want to call them pierogies after you tasted the real ones). I used a mixture of ground dried porcinis (available from Marx Foods) and smoked alderwood salt to create a simple rub for the tenderloin, and finished the dish, paired with a generous serving of horseradish mashed potatoes and a beef, mushroom and madeira gravy, with a sprinkle of dill pollen – though a sprig of dill would be just as lovely.

Get the recipe, and others from our adventures with Marx Foods here.

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