Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce

This porcini-crusted beef tenderloin with truffle butter sauce is a flavorful dish perfect for holiday gatherings or sharing with family and friends. The tenderloin is encrusted with earthy porcini mushrooms, complemented by a creamy truffle butter sauce, and served with tender, sautéed crimini mushrooms.

Pair with: The PlumpJack Experience

Equipment

  • Kitchen string
  • Large heavy roasting pan
  • Instant-read thermometer

Ingredients

  • 1 (6-6.5 lb) whole beef tenderloin, trimmed of fat, silverskin, and chain
  • 1 tsp salt, plus more to taste
  • 1 tsp freshly ground black pepper, plus more to taste
  • 4 Tbsp olive oil, divided
  • 1/2 oz dried porcini mushrooms, ground to a powder (about 1/2 cup)
  • 1/4 cup (2 oz) black-truffle butter, softened
  • 1/4 cup all-purpose flour
  • 1 lb crimini (baby bella) mushrooms, trimmed and quartered into wedges
  • 3 cups beef stock or low-sodium broth, divided
  • 1/2 cup chopped scallion greens
Note: Whole tenderloins can come in various stages of trimming, particularly those from big-box stores. Some may still have the "chain" attached—a thin, loose muscle along one side of the tenderloin—which should be removed and saved for another use, like kebabs. Make sure the tenderloin is fully trimmed of fat and silverskin for even cooking and the best texture.

Directions

  1. Preheat oven to 350°F and position the rack in the middle.
  2. Trim tenderloin by making a deep cut 4 inches from the tail end and fold the tail under to create a uniform thickness. Tie the roast at 1-inch intervals with kitchen string.
  3. Pat tenderloin dry and rub all over with 1 tsp salt and 1 tsp pepper.
  4. Heat 3 Tbsp of olive oil in a large roasting pan over medium-high heat. Sear the tenderloin on all sides until browned, about 10 minutes.
  5. Sprinkle porcini powder evenly over the tenderloin. Transfer pan to oven and roast until an instant-read thermometer registers 120°F in the center of the thickest part, 30–40 minutes.
  6. While the tenderloin roasts, mix truffle butter with flour in a small bowl until smooth.
  7. Heat the remaining 1 Tbsp olive oil in a heavy skillet over medium-high heat. Sauté mushrooms with 1/4 tsp each salt and pepper until golden and tender, about 10–12 minutes.
  8. Add 2 cups of beef stock to the skillet, scraping up browned bits, and bring to a simmer for 1 minute. Remove from heat.
  9. When the tenderloin is done, transfer it to a cutting board and let it rest for 15 minutes (temperature will rise to 130°F for medium-rare).
  10. Set the roasting pan over two burners, add the remaining 1 cup of stock, and bring to a boil, scraping up browned bits. Pour this mixture into the mushroom skillet.
  11. Bring the mushroom mixture to a boil, then gradually whisk in the truffle butter mixture until the sauce thickens, about 2 minutes. Stir in scallion greens, and season with salt and pepper to taste.
  12. Slice the tenderloin into 1/2-inch-thick slices, discarding the string. Serve slices with the truffle mushroom sauce.

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