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Porcini Crusted Beef Tenderloin with Truffle Butter Sauce

by Pascal Besset for

Chef Pascal Besset shows us just how to prepare some divine Porcini Crusted Beef Tenderloin with Truffle Butter Sauce.

Mushrooms and beef have long been an inspirational pair, particularly when they're joined in a sophisticated way. Dried porcini mushrooms grind down to a powder in no time with a blender, and truffle butter enriches the sauce with its heady aroma. Angel's Black Truffle Butter is the best way to go - it gives you tremendous flavor at an affordable price, at a fraction of the cost of fresh Black Truffle.

Ingredients

Beef Tenderloin
Dried Porcini / Porcini Powder
Mushrooms
Oil of choice (Extra Virgin Olive Oil)
Black Truffle Butter
Beef Stock
Scallions
Salt
Pepper
Flour

Directions

Beef Tenderloin

  1. Make a deep cut into the top side of tenderloin (~4in from tail end).
  2. Fold tail end under the roast to give meat a more uniform thickness.
  3. Tie roast at 1in intervals with kitchen string.
  4. Heat oven to 350F with rack in the middle.
  5. Pat dry the tenderloin. Sprinkle all over with 1tsp of both salt and pepper, rubbing into the meat.
  6. Set roasting pan over two burners. Add 3tbsp oil.
  7. Heat over medium-high until simmering. Brown tenderloin on all sides (~10min).
  8. Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2in into the center of the thickest part of the meat reads 120F (~30-40min).
Truffle Butter Sauce
  1. Toward the end of roasting the tenderloin, stir together truffle butter and flour.
  2. Heat 1tbsp oil in a 12in heavy skillet over medium-high heat until simmering. Saute mushrooms with 1/4tsp of both salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden (~10-12min).
  3. Add 2cups stock to skillet and simmer, stirring up brown bits (~1min).
  4. Remove skillet from heat.
  5. Transfer tenderloin to cutting board and let stand (~15min. Internal temperature will rise to about 130F for medium-rare).
  6. Set roasting pan over two burners and add 1cup stock. Bring to boil, scraping up brown bits.
  7. Pour stock into mushroom mixture in skillet.
  8. Bring mushroom mixture to a boil and gradually whisk in truffle butter mixture.
  9. Reduce heat and simmer, whisking occasionally until thickened (~2min).
  10. Stir in scallion greens, salt, and pepper to taste.
  11. Cut tenderloin into 1/2in thick slices, discarding string, and served with sauce.

 

Mushrooms and beef have long been an inspirational pair, particularly when they're joined in a sophisticated way. Dried porcini mushrooms grind down to a powder in no time with a blender, and truffle butter enriches the sauce with its heady aroma. Angel's Black Truffle Butter is the best way to go - it gives you tremendous flavor at an affordable price, at a fraction of the cost of fresh Black Truffle.


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