Grilled Beef Tenderloin with Wild Mushroom Mostarda

Entertain, Father's Day, Mains, Recipes

A tenderloin is one of the most expensive cuts of beef on the market, but if it’s tenderness you’re after, it doesn’t get any better than this, which makes it a great splurge to make for Dad on Father’s Day. Here we grill the whole tenderloin with a mushroom rub and an updated mostarda made from wild mushrooms, mustard and spices.


Grilled Beef Tenderloin with Wild Mushroom Mostarda




For the tenderloin:

  • 2 dried porcini mushroom slices
  • 1 tsp. truffle salt
  • 1 tsp. coarsely ground pepper
  • 1 Tbs. finely chopped fresh rosemary leaves
  • 2 garlic cloves, minced
  • 1 beef tenderloin roast, about 3 lb. (1.5 kg), trimmed and tied
  • 1 Tbs. extra-virgin olive oil

For the wild mushroom mostarda:

  • 1 oz. (30g) dried porcini mushrooms (about 2/3 cup)
  • 1 cup (8 fl. oz/250 ml) dry red wine
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. peeled and minced or grated fresh ginger
  • 1 large shallot, minced
  • 1 tsp. truffle salt
  • 1 Tbs. finely chopped fresh rosemary leaves
  • 2 garlic cloves, minced
  • 1 lb. (500 g) mixed fresh wild mushrooms, trimmed and coarsely chopped
  • 1 Tbs. tomato paste
  • 1 Tbs. yellow mustard seeds, cracked with a mortar and pestle
  • 1 tsp. coriander seeds, cracked with a mortar and pestle
  • 1 tsp. black peppercorns, cracked with a mortar and pestle
  • 1/2 tsp. red pepper flakes
  • 2 Tbs. honey
  • 2 Tbs. prepared spicy brown mustard
  • 2 Tbs. red wine vinegar
  • 1 tsp. balsamic vinegar
  • 1 tsp. fresh thyme leaves



1. To prepare the tenderloin, grind the porcini mushroom slices into dust in a spice grinder or with a mortar and pestle. You should have about 1 1/2 tsp. Transfer to a small bowl, add the truffle salt, ground black pepper, rosemary and garlic, and mix well. Rub evenly over the tenderloin and set aside for 1 hour.


2. Prepare a grill for indirect grilling over high heat (400° to 450°F/200° to 230°C).


3. While the grill is heating, prepare the mostarda. In a bowl, combine the porcini and wine and let the mushrooms soak until softened, about 15 minutes. Scoop out the mushrooms, chop coarsely and return them to the wine.


4. In a large fry pan over medium-high heat, warm the olive oil. Add the ginger and shallot, truffle salt, black pepper, rosemary and garlic and sauté until the shallot is slightly translucent, about 1 minute. Add the fresh mushrooms and sauté until they start to brown, about 5 minutes. Add the tomato paste, mustard seeds, coriander, black peppercorns, red pepper flakes and the soaked porcini and their soaking liquid. Bring to a boil, reduce the heat to a simmer and cook until all of the mushrooms are tender, about 5 minutes. Remove from the heat and stir in the honey, prepared mustard, red wine and balsamic vinegars, and thyme leaves. Cover to keep warm and set aside.


5. Brush the grill grate and coat with oil. Coat the tenderloin with the oil. Put the tenderloin on the grate directly over the fire, cover the grill, and cook until browned on all sides, about 4 minutes per side. Move the tenderloin away from the fire, with the wider end closer to the fire. Cover the grill and cook for 15 minutes for medium-rare. If you like, you can insert an instant-read thermometer into the center of the tenderloin; it should read 135°F (57°C).


6. Transfer the tenderloin to a platter and let rest for 10 minutes before slicing. Serve with the warm mostarda on the side. Serves 8.



Grill School Bookcover


For this recipe and other secrets on how to make fabulous food
on the grill, check out our essential guide to cooking with fire,
Grill Schoolby Andrew Schloss and David Joachim.







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Grill-Roasted Tenderloin with Wild Mushroom Mostarda
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