Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce

Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce
Photo by Chris Gentile


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

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


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