Porcini Crusted Beef Tenderloin With Truffle Butter Sauce Recipes

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PORCINI-CRUSTED BEEF TENDERLOIN WITH TRUFFLE BUTTER SAUCE



Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce image

Provided by Alexis Touchet

Categories     Beef     Mushroom     Roast     Christmas     Dinner     Meat     Beef Tenderloin     Winter     Christmas Eve     Butter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 to 12 servings

Number Of Ingredients 12

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
Special Equipment
Kitchen string; large heavy roasting pan; instant-read thermometer

Steps:

  • 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 all over with 1 teaspoon each salt and pepper, rubbing into meat.
  • Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
  • Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
  • Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
  • Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
  • Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
  • Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
  • Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
  • Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.

BEEF TENDERLOIN WITH PORCINI MUSHROOM SAUCE



Beef Tenderloin With Porcini Mushroom Sauce image

Make and share this Beef Tenderloin With Porcini Mushroom Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 cup boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 teaspoon extra virgin olive oil
1 1/2 cups chopped red onions
1/4 cup finely chopped shallot
1 1/2 cups low sodium beef broth
1/2 cup dry white wine
1/2 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons water
2 teaspoons cornstarch
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
4 (4 ounce) beef tenderloin steaks, trimmed (1 1/2 inches thick)
1/2 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Make the sauce: combine boiling water and mushrooms in a bowl; cover and let stand for 10 minutes or until tender.
  • Drain, rinse and drain mushrooms; chop mushrooms.
  • Heat oil in a medium pan over med-high heat; add in mushrooms, onion, and shallots; stir/saute for 3 minutes or until onions are tender.
  • Decrease heat to medium; add in broth, wine, thyme, and bay leaf; bring to a simmer, cook 6 minutes.
  • Discard bay leaf.
  • Combine 2 tablespoons water and cornstarch in a small bowl; stir with a whisk.
  • Add cornstarch mixture to pan; bring to a boil; cook 1 minute, stir constantly.
  • Remove pan from heatt, stir in salt and pepper; keep warm.
  • Preheat oven to 400°.
  • Prepare beef: heat a large nonstick skillet over med-high heat; sprinkle beef with salt and pepper.
  • Coat skillet with cooking spray; add beef to pan; cook 1 minute per side or until browned. Wrap handle of pan w/ foil, place pan in oven; bake at 400° for 5 minutes or until desired degree of doneness.
  • Place beef on a platter, let stand 5 minutes before serving; serve with sauce.

Nutrition Facts : Calories 398.9, Fat 27.9, SaturatedFat 11, Cholesterol 80.5, Sodium 496.5, Carbohydrate 9.8, Fiber 0.9, Sugar 2.9, Protein 21

PORCINI-CRUSTED BEEF TENDERLOIN



Porcini-Crusted Beef Tenderloin image

Make and share this Porcini-Crusted Beef Tenderloin recipe from Food.com.

Provided by Chef GreanEyes

Categories     Roast Beef

Time 1h50m

Yield 1 roast, 6-8 serving(s)

Number Of Ingredients 6

1 (2 -3 lb) center-cut well-trimmed beef tenderloin roast
3/4 cup dried porcini mushrooms
3 tablespoons olive oil
2 tablespoons grated parmesan cheese
1 teaspoon coarse grind black pepper
1 teaspoon minced garlic

Steps:

  • place porcini mushrooms in food processor or mini chopper; process until finely ground. Combine ground mushrooms, oil, cheese, pepper, and garlic in small bowl. Press mixture evenly onto all surfaces of beef roast.
  • prepare grill for indirect cooking by igniting an equal number of charcoal briquets on each side of the fire grate, leaving open space in center. when coals are medium, ash-covered (bout 25-30minutes), add 3-4 new briquets to each side. place aluminum foil drip pan in center of grate between coals. position cooking grid with handles over coals so briquets may be added as needed.
  • place roast on grid directly over one side of medium, ash-covered coals, sear, uncovered, 5 minutes or until bottom of roast is browned. turn roast over and place in center of grid directly over drip pan. grill, covered, 35-45 minutes for medium rare, 45-60 minutes for medium doneness, turning occasionally. (add 3-4briquets per side every 30 minutes to maintain heat level.).
  • remove roast when internal temp is 135 degrees for med rare, 150 for medium. transfer to carving board and tent loosly with tinfoil. let sit 10 -15 minutes. carve and enjoy!

Nutrition Facts : Calories 454, Fat 36.8, SaturatedFat 13.2, Cholesterol 105.8, Sodium 115.1, Carbohydrate 0.5, Fiber 0.1, Protein 28.5

BEEF TENDERLOIN IN CREAMY PORCINI SAUCE



Beef Tenderloin in Creamy Porcini Sauce image

This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!

Provided by Cynthia Russell

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons butter
6 tablespoons olive oil, divided
1 small red onion, finely chopped
1 teaspoon finely minced garlic
1 cube beef bouillon
salt and black pepper to taste
½ cup heavy cream
2 pounds new potatoes
2 pounds beef tenderloin medallions
½ teaspoon crushed dried thyme

Steps:

  • In a small bowl, soak dried mushrooms in hot water.
  • Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
  • Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
  • Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 30.7 g, Cholesterol 111.7 mg, Fat 35.3 g, Fiber 4.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 245.2 mg, Sugar 1.9 g

PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER



Porcini-Crusted Filet Mignon with Fresh Herb Butter image

Categories     Beef     Garlic     Herb     Mushroom     Quick & Easy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

3/4 cup (1 1/2 sticks) butter, room temperature
3 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh tarragon
1 small garlic clove, pressed
1 (1/2-ounce) package dried porcini mushrooms*
6 1-inch-thick filet mignon steaks
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Steps:

  • Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
  • Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.

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