Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce Recipe
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...
Keywords
- beef tenderloin
- crimini mushroom
- scallion
- main
- dinner
- nut free
- roast
- new years
- gourmet
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Cooking tools:
- Butcher's twine
- Roasting pan
- Instant-read thermometer
- Spice grinder
- Chef's knife
- Cutting board
- Oven
- Stove
- Skillet
- Saucepan
- Airtight container
- Refrigerator
- Mixing bowl
- Tongs
- Aluminum foil
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
- Kitchen string; large heavy roasting pan; instant-read thermometer
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