Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce

Ingredients

• ½ cup scallion greens
• 3 cups beef stock or low-sodium broth
• 1 pound crimini (baby bella) mushrooms
• ¼ cup all-purpose flour
• ¼ cup black-truffle butter
• ½ ounce dried porcini mushrooms
• 4 tablespoons olive oil
• + 4 more ingredients
• • Freshly ground black pepper
  • 1 6- to 6 1/2-pound whole beef tenderloin, trimmed of fat, silverskin, and the chain
  • Kitchen string; large heavy roasting pan; instant-read thermometer
  • Salt

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. Heat oven to 350°F with rack in middle. Pat tenderloin dry and sprinkle ...

View full recipe at Epicurious