Beef Tenderloin in Buttery Pastry Crust with Porcini Mushrooms and Lardo

Beef Heart in a Crust with Lardo and Porcini Mushrooms

This dish, “Cuore di Scamone in Crosta con Lardo e Porcini,” is a truly decadent, savory masterpiece perfect for special occasions. The rich, tender beef heart is enveloped in a crispy golden crust, infused with the earthy aroma of porcini mushrooms and the luxurious flavor of Lardo di Colonnata. It’s a feast for both the eyes and the palate, making it the ideal centerpiece for your dinner table.

Recipe Overview

Category: Main Course
Servings: 6
Preparation Time: 45 minutes
Cooking Time: 45 minutes

Ingredients:

Instructions:

1. Prepare the Shortcrust Pastry:

   • In a food processor, combine the sifted all-purpose flour and cold butter cut into small pieces. Add the rosemary leaves.
   • Pulse until the mixture resembles a coarse, sandy texture. Transfer the mixture into a bowl and season with salt and pepper.
   • Gradually add the chilled water, mixing until the dough just comes together. You may need to adjust the amount of water slightly depending on the consistency of the dough.
   • Once the dough is formed, wrap it in plastic wrap and refrigerate for at least 30 minutes to chill.

2. Prepare the Porcini Mushrooms:

   • Clean the porcini mushrooms thoroughly. If there are any bits of dirt, gently brush them off with a soft brush or wipe with a damp cloth.
   • Slice the mushrooms.
   • In a pan, heat the olive oil and add the garlic and fresh chili, finely chopped. Sauté until fragrant.
   • Add the sliced porcini mushrooms, season with salt and pepper, and sauté over high heat for about 10 minutes until the mushrooms release their moisture and become tender.
   • Once cooked, remove the pan from the heat and set aside to cool slightly. Transfer the mushrooms to a tall glass or jar and blend them into a smooth cream.

3. Prepare the Beef:

   • Heat a bit of olive oil in a large skillet. Sear the beef on all sides for about 3 minutes per side to achieve a nice golden-brown crust. The goal is to sear it, not cook it through, as it will continue cooking in the oven.
   • Once seared, remove the beef from the skillet and let it rest on a rack to allow any excess oil to drain.

4. Assemble the Beef in a Crust:

   • Preheat your oven to 180°C (350°F).
   • Take the chilled shortcrust pastry dough out of the fridge and roll it out on a lightly floured surface until it’s large enough to wrap around the beef.
   • Spread a layer of the porcini mushroom cream on the center of the pastry. Place the seared beef on top of the cream.
   • Carefully fold the pastry over the beef, ensuring the entire piece is enveloped in the dough. Cut off any excess dough, but save it for decoration.
   • Brush the surface of the pastry with a beaten egg to help the crust brown and form a beautiful golden layer.

5. Decorate the Crust:

   • Roll out the excess pastry dough and use a cookie cutter to create decorative shapes, such as leaves. Arrange these on top of the wrapped beef.
   • Brush the decorations with a little more beaten egg to ensure they stick well and become golden when baked.

6. Bake the Beef:

   • Place the wrapped beef on a baking tray lined with parchment paper.
   • Bake in the preheated oven for about 30-35 minutes, or until the pastry is golden and crisp, and the beef reaches your desired level of doneness (for medium-rare, aim for an internal temperature of 55°C/130°F).
   • Once cooked, remove the beef from the oven and let it rest for 10 minutes before slicing.

7. Serve:

   • Once rested, slice the beef into thick portions. Serve with a side of roasted vegetables or a simple green salad to balance the richness of the dish.
   • Garnish with fresh parsley and additional porcini mushroom cream if desired.

Tips:

• Meat Choice: While this recipe uses beef heart (scamone), you can substitute it with another cut of beef, such as tenderloin or rib-eye, if you prefer a milder flavor.
• Lardo di Colonnata: This Italian lard adds a rich, savory element to the dish, but if you can’t find it, you can use regular lard or even pancetta for a similar effect.
• Mushrooms: If fresh porcini mushrooms are unavailable, dried porcini mushrooms are an excellent alternative. Rehydrate them in warm water for about 20 minutes before using.

This Beef Heart in a Crust with Lardo and Porcini Mushrooms is a true celebration of flavors and textures. The tender, juicy beef, aromatic porcini mushrooms, and rich lardo come together beautifully under a golden, flaky crust. It’s an indulgent dish that’s sure to impress your guests at any dinner party or holiday gathering. Serve it with a glass of red wine for the ultimate dining experience!