May 19, 2019
Porcini-Dusted Yak Tenderloin with Porcini-Wine Sauce
Recipes
Porcini-Dusted Yak Tenderloin with Porcini-Wine Sauce
Total Recipe Time: 1 to 1-1/2 hours
Makes 8 to 10 servings
Ingredients 1 Yak Tenderloin Roast whole (2 to 3 pounds), 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth, 1 cup dried porcini mushrooms, divided, 2 tablespoons grated Parmesan cheese, 1 teaspoon pepper, 3 cups finely diced fresh tomatoes, 1 cup dry red wine, Salt and pepper
Instructions Bring broth to a boil in medium saucepan; remove from heat. Stir in 3/4 cup mushrooms; let stand 10 to 15 minutes or until mushrooms are softened.
Meanwhile, heat oven to 425°F. Place remaining 1/4 cup mushrooms in food processor container. Cover; process until finely ground. Combine ground mushrooms, cheese and pepper; remove all exterior connective tissues/silverskin from the roast, press evenly onto all surfaces of Yak roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of the roast. Do not add water or cover. Roast in 425°F oven 25 to 30 minutes for medium rare.
Meanwhile, add tomatoes and wine to mushroom mixture; bring to a boil. Reduce heat; simmer 30 to 45 minutes or until sauce is reduced to 2-1/2 cups and turned a rich, brown color, stirring occasionally. Season with salt and pepper, as desired.
Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare.)
Carve roast into slices. Season with salt, as desired. Serve with Porcini-Wine Sauce.
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