Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce

Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce

Info

Rating
Calories
1407.0
Protein
106.0
Sodium
643.0
Fat
103.0

Description

Mushrooms and beef have long been an inspired combination, and here they're joined in a particularly sophisticated way. Dried porcini mushrooms grind to a powder in no time in a blender and add a subtle woodsiness to the beef, while the truffle butter enriches the sauce with its heady aroma. Black-truffle butter is the best deal going. It gives you tremendous flavor at an affordable price, a fraction of the cost of a fresh black truffle.

Ingredients

1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks' Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast
Salt
Freshly ground black pepper
4 tablespoons olive oil, divided
1/2 ounce (about 1/2 cup) dried porcini mushrooms, ground to a powder in a blender
1/4 cup (2 ounces) black-truffle butter, softened
1/4 cup all-purpose flour
1 pound crimini (baby bella) mushrooms, trimmed and quartered into wedges
3 cups beef stock or low-sodium broth, divided
1/2 cup chopped scallion greens
Special equipment: Kitchen string; large heavy roasting pan; instant-read thermometer

Directions

  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.
  2. Heat oven to 350°F with rack in middle.
  3. Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
  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.
  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.
  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.
  7. Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
  8. Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
  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.
  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.
  11. Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.

Tags

    Beef Mushroom Roast Christmas Dinner Meat Beef Tenderloin Winter Christmas Eve Butter Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Go to back to recipes.