Porcini-Crusted Beef Tenderloin With Truffle Butter Sauce
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1
Salt4 tbsps
Olive Oil (divided)1 cup
All-Purpose Flour3 cups
Beef Stock1 cup
Green (chopped scallion)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
2
Tie roast at 1-inch intervals with kitchen string
3
Heat oven to 350°F with rack in middle
4
Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat
5
Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering
6
Brown tenderloin on all sides, about 10 minutes
7
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
8
Toward end of roasting tenderloin, stir together truffle butter and flour
9
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
10
Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute
11
Remove skillet from heat
12
Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare)
13
Set roasting pan over 2 burners and add remaining 1 cup stock
14
Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet
15
Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit
16
Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes
17
Stir in scallion greens and salt and pepper to taste
18
Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce
19
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
20
Tie roast at 1-inch intervals with kitchen string
21
Heat oven to 350°F with rack in middle
22
Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat
23
Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering
24
Brown tenderloin on all sides, about 10 minutes
25
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
26
Toward end of roasting tenderloin, stir together truffle butter and flour
27
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
28
Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute
29
Remove skillet from heat
30
Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare)
31
Set roasting pan over 2 burners and add remaining 1 cup stock
32
Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet
33
Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit
34
Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes
35
Stir in scallion greens and salt and pepper to taste
36
Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce