" What Women Want" Citrus-Porcini Dusted Filet Farro

We’re celebrating being in wine country with “A Glass of Something Nice.” Join Claud and the gang at The Carneros Inn as they walk you through the basic varietals, show you the latest in wine gadgets, and discuss Chef Jeffery Jakes’ all time favorite food and wine pairings.

Recipe Courtesy of The Caneros Inn

More Recipes from the show:
Pan Seared Dayboat Scallops with Fennel Puree
Napoleon of Sweet Whipped Goat Cheese
A Glass of Something Nice

Ingredients:

  • 4 pounds filet beef tenderloin
  • 1/4 cup citrus porcini rub (recipe follows)
  • 2 cup farro
  • 1/2 cup pine nuts
  • 1 cup dried cherries
  • 1 cup wild mushroom (cepes, chantrelle or available)
  • 1 each diced shallot
  • 1 clove chopped garlic
  • 2 tablespoons chopped parsley
  • 10 ounces port syrup (recipe follows)
  • 1/2 cup fruity olive oil
  • 3 tablespoons fruity olive oil
  • 2 tablespoons butter


Citrus-Porcini Rub:
  • 1/4 cup minced orange zest
  • 1/2 cup sugar
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 cloves minced garlic
  • 1 cup porcini powder
  • 1 cup olive oil


Port Wine Sauce:
  • 1/2 gallon veal stock
  • 16 ounce ruby port wine
  • 16 ounce pinot noir
  • 1 each cinnamon stick
  • 2 cloves

    Place beef filet on rack and salt. Leave uncovered to dry in refrigerator 4-5 hours.

    Make Citrus-Porcini Rub and Port Syrup.

    Cook farro in lots of salted boiling water. Reduce to simmer partially covered 20-30 minutes. Strain water off. Place on plastic wrapped chilled sheet pans and cool in refrigerator.

    Toast pine nuts in 325-degree oven for 7-10 minutes until golden brown. Remove and reserve.

    Clean and slice mushrooms in nonstick pan over medium heat. Place 3 tablespoons olive oil and heat to smoke. Sauté mushrooms with salt until they give up water and reduce. Add shallots, then garlic. Cook 2-3 minutes, add butter and parsley. Cook 2 minutes and remove to parchment lined pan to cool.

    Preheat oven to 400-degrees. Rub beef filet with citrus-porcini rub and sear over medium heat; set aside to cool. Place on roasting rack and finish 12-16 minutes, reduce oven to 375-degree to rare 112-115 degrees. Allow meat to rest.

    Toss mushrooms, cherries, pine nuts and farro together with olive oil and season with salt. Place in roasting pans and cover with foil. Heat until warm.

    Slice filet into 1 ½ oz. slices. Place farro on center of plate and lay filet slightly off farro. Drizzle port syrup and garnish with sea salt and chervil sprig.



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