Filetto di Manzo ai Funghi Porcini (Italian Beef Tenderloin with Porcini Mushrooms and Natural Jus)

Filetto di Manzo ai Funghi Porcini (Italian Beef Tenderloin with Porcini Mushrooms and Natural Jus)

Porcini and beef are one of the great combinations of northern Italian cooking. The earthy intensity of the mushrooms complements beef without masking its natural flavor.

Instead of covering the filet with a cream sauce, this preparation uses porcini, shallots, wine, stock, butter, and the natural roasting juices to create a concentrated sauce with significantly more depth.

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 40 minutes

Difficulty: Advanced

Calories: Approximately 640 per serving

Ingredients

For the Beef

• 4 center cut beef tenderloin medallions, 7 to 8 oz each

• 2 tablespoons extra virgin olive oil

• 40 g unsalted butter

• 2 garlic cloves

• 2 rosemary sprigs

• 4 thyme sprigs

• Fine sea salt

• Freshly ground black pepper

For the Porcini

• 14 oz fresh porcini mushrooms

• 1 oz dried porcini mushrooms plus 10 oz fresh cremini or wild mushrooms

• 1 tablespoon extra virgin olive oil

• 25 g unsalted butter

• 1 shallot, finely minced

• 1 garlic clove

• 1/2 cup dry white wine

• 1 cup veal or beef stock

• 1 teaspoon fresh thyme leaves

• 2 tablespoons finely chopped Italian parsley

• Fine sea salt

• Freshly ground black pepper

Preparing Dried Porcini

If using dried porcini, cover them with approximately 1 1/2 cups warm water.

Allow them to rehydrate for 20 to 30 minutes.

Lift the mushrooms from the liquid rather than pouring everything through a strainer.

The bottom frequently contains sand or grit.

Filter the soaking liquid through a very fine sieve or coffee filter and reserve approximately 1/2 cup.

This liquid contains tremendous porcini flavor.

Chop the rehydrated mushrooms roughly.

Preparing the Mushrooms

Clean fresh mushrooms carefully.

Avoid soaking them in water.

Slice them into substantial pieces so that they maintain texture during cooking.

Heat a wide sauté pan over medium high heat.

Add the olive oil.

Add the mushrooms in a single layer.

Do not immediately stir them.

Allow the first side to caramelize.

Turn and continue cooking until deeply golden.

Only after browning should you add the butter, shallot, garlic, and thyme.

Cook for approximately 2 minutes.

Season lightly.

Remove the garlic.

Transfer approximately half of the mushrooms to a warm plate. These will remain intact for the final presentation.

Building the Porcini Jus

Deglaze the mushroom pan with the white wine.

Reduce almost completely.

Add the reserved porcini soaking liquid, if using.

Reduce by approximately half.

Add the beef or veal stock.

Simmer slowly until the sauce becomes concentrated and glossy.

Return the remaining mushrooms to the sauce.

Keep warm.

Cooking the Filet

Pat the beef completely dry.

Season with salt and black pepper.

Heat a heavy pan over high heat.

Add the olive oil.

Sear the filets without moving them until a dark crust develops.

Turn.

Add the butter, garlic, rosemary, and thyme.

Tilt the pan and baste the beef continuously with the foaming aromatic butter.

Turn the filets onto their sides briefly to develop color around the entire circumference.

For medium rare, remove the beef at approximately 125°F to 128°F.

Rest for 7 to 10 minutes.

Finishing the Porcini Sauce

Return the porcini jus to gentle heat.

Add any juices released by the resting beef.

Those juices belong in the sauce.

Remove from the heat.

Add approximately 20 g cold butter.

Swirl or whisk until emulsified.

Add the chopped parsley.

Taste and adjust the seasoning.

The final sauce should be glossy and intensely savory with a pronounced porcini aroma.

It should not resemble mushroom soup.

Plating

Place the filet slightly off center on a warm plate.

Arrange the reserved caramelized porcini naturally around the meat.

Spoon the porcini jus around the filet.

Keep the deeply caramelized top of the beef visible.

For a refined presentation, serve with silky potato purée, celery root purée, roasted baby potatoes, or seasonal vegetables.

A few beautifully caramelized porcini placed directly against the filet provide all the garnish the dish really needs.

Chef Gianluca's Technical Notes

Do not overcrowd mushrooms. Overcrowding causes them to release water and steam instead of caramelizing.

Never waste porcini soaking liquid. Properly filtered, it becomes one of the most flavorful components of the sauce.

Avoid heavy cream. A natural porcini jus gives the dish greater intensity and keeps the beef recognizable.

Rest the filet. Tenderloin is lean. Cutting immediately after cooking allows valuable juices to escape.

Add resting juices to the sauce. They contain concentrated beef flavor and should never be discarded.

Mount with butter off the heat. This creates the polished texture and shine expected from a properly finished restaurant sauce.

Wine Pairing

A Barbaresco is exceptional with this preparation because Nebbiolo's earthy and floral character naturally complements porcini.

A mature Barolo offers even greater complexity, particularly when the mushrooms are fresh porcini.

For Tuscany, a structured Brunello di Montalcino provides acidity, savory character, and enough depth for both the beef and mushrooms.

Chef Gianluca's Recommendation

If fresh porcini are available, keep the preparation extremely simple.

Caramelize them properly in a wide pan, finish them with butter, garlic, thyme, and parsley, and allow their natural flavor to dominate.

The filet should remain pink and juicy inside, intensely caramelized outside, with the porcini jus acting as the connection between meat and mushrooms.

That is all this dish needs.

Chef Gianluca Deiana

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