“Flavorful and affordable.”
Serving: Makes 10 to 12 servings
Ingredients
1 (6- to 6 1/2-lb. ) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks’ Notes); or a 5- to 5 1/2-lb. well-trimmed tenderloin
roast
Salt
Freshly ground black pepper
4 tbsps. olive oil, divided
1/2 oz. (about 1/2 cup) dried porcini mushrooms, ground to a powder in a
blender
Kitchen string; large heavy roasting pan; instant-read thermometer
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
Direction
Create deep cut into top side of tenderloin, 4-in. from the tail end, to facilitate folding tail end under roast so meat has a uniform thickness. Use
kitchen string to tie roast in 1-in. intervals.
Heat an oven with rack in center to 350°F.
Pat dry tenderloin; sprinkle 1 tsp. each pepper and salt all over, rubbing into the meat.
Put roasting pan above 2 burners. Add 3 tbsp. oil; heat till shimmering on medium high heat. Brown tenderloin on all the sides for 10 minutes.
Evenly sprinkle porcini powder over tenderloin; roast in oven for 30-40 minutes till diagonally inserted thermometer 2-in. in middle of thickest
meat part reads 120°F.
Mix flour and truffle butter towards the end of roasting tenderloin. Heat leftover tbsp. oil till shimmering in a 12-in. heavy skillet on medium high heat; sauté 1/4 tsp. each pepper, salt and mushrooms for 10-12 minutes till mushrooms are golden and tender and liquid released by mushrooms
evaporates.Put 2 cups stock in skillet; simmer for 1 minute, mixing up brown bits;
take off heat.
You can make crimini mushroom mixture 1 day ahead; when cool, refrigerate. Before continuing with recipe, reheat.
Put tenderloin onto cutting board; stand for 15 minutes. Internal temperature will be 130°F to get medium-rare.
Put roasting pan above 2 burners; add leftover 1 cup stock. Boil, scraping brown bits up; put stock into the mushroom skillet in the skillet.
Boil mushroom mixture; bit by bit, whisk in the truffle butter mixture. Lower heat; simmer, whisking occasionally, for 2 minutes till thick. Mix in
pepper and salt to taste and scallion greens.
Cut tenderloin to 1/2-in. thick slices; discard string. Serve with sauce.
If you get a whole tenderloin with chain attached, which a thin, loose long muscle is hanging on 1 side of tenderloin, remove it then keep for another
use. You can do this yourself or ask a butcher. Remove any fat/silver skin remaining outside using a sharp knife.
You can ground porcini mushrooms 1 week ahead; keep at cool room temperature in airtight container.
