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1. Preheat the oven to 395° F.
2. Drain porcini mushrooms, reserving the liquid. Heat
half of the olive oil and half the butter in a large
frying pan. Add all the mushrooms and cook, stirring
for 10 minutes. Add the garlic and continue to cook
for 2 minutes or until cooked through. Remove from the
heat and set aside to cool.
3. Cut an incision about 1 1/2 inches deep along the
length of the tenderloin roast. Squeeze excess moisture
from the spinach. Lay half the spinach leaves inside
the incision. Spoon the mushroom mixture on top of the
spinach, then top with the remaining spinach, pressing,
to enclose around the filling. Use kitchen string to
tie the tenderloin roast together.
4. Heat the remaining olive oil and butter in a large
frying pan over high heat. Sear the tenderloin, turning
occasionally. Transfer the roast onto a baking tray.
Roast for 40 minutes for rare or until cooked through
to your liking. Remove from the oven. Transfer to a
platter and cover. Set aside to rest for 10 minutes.
5. Meanwhile, place the roasting pan onto medium-high
heat. Add 1 cup of the porcini liquid, and stir until
reduced and thickened.
6. To serve, remove the string and cut the tenderloin
roast into slices. |
