Beef Tenderloin with Porcini and Plums – Fustini's Oils & Vinegars

Ingredients

• 1 1/2 to 2-pound piece of beef tenderloin, trimmed of excess fat
• salt and pepper
• 2 tablespoons Fustini's Robust SELECT olive oil
• Sautéed Porcini Mushrooms
• Wine Plum Sauce
• fresh parsley, chopped for garnish
• 1 red plum, diced
• 1/2 - 1 cup red wine
• 1 tablespoon Fustini's 18 Year Balsamic Vinegar
• 1/2 cup veal stock or demi-glace
• 1-2 tablespoons corn starch (if needed)
• 8 porcini mushrooms, sliced
• 1 teaspoon Fustini's Robust SELECT olive oil
• 1 sprig thyme
• 1 tablespoon Fustini's Herbs of Naples Balsamic Vinegar