Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce
A luxurious beef tenderloin encrusted with ground porcini mushrooms and served with a rich truffle butter mushroom sauce. This elegant main course combines the earthiness of porcini with tender beef and is finished with a sophisticated truffle-infused sauce.
Ingredients
- •6 pound beef tenderloin
- •2 teaspoon black pepper
- •4 tablespoons olive oil
- •½ ounce dried porcini mushrooms
- •¼ cup black-truffle butter
- •¼ cup all-purpose flour
- •1 pound crimini mushrooms
- •3 cups beef stock
- •½ cup scallion greens
- •1 set kitchen equipment
Cooking Instructions
- 1.
Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
10 min
- 2.
Heat oven to 350°F with rack in middle.
5 min
- 3.
Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
5 min
- 4.
Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
10 min
- 5.
Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
35 min
- 6.
Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
12 min
- 7.
Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
1 min
- 8.
Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
15 min
- 9.
Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
5 min
- 10.
Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
5 min
- 11.
Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.
5 min
