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Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce

Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This sophisticated porcini-crusted beef tenderloin represents the height of home-cooked luxury. By coating the beef in a fragrant dried mushroom powder before roasting, the meat develops an intense, earthy crust that perfectly complements the succulent, tender interior. This high-protein dish is an ideal centrepiece for a festive gathering or a special Sunday lunch, offering deep, savoury flavours that are sure to impress your guests.

To elevate the meal further, the beef is paired with a decadent sauce made from fresh mushrooms and rich black-truffle butter. The sauce is finished with spring onions to add a bright, fresh contrast to the umami-rich gravy. For the best results, serve thick slices of the tenderloin alongside buttery mashed potatoes or steamed seasonal greens to soak up every drop of the luxurious truffle-infused sauce.

Ingredients for Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce

1 (6- to 2.9kg) whole beef tenderloin, trimmed of fat, silverskin, and the chain ()
or a 5- to 2.5kg well-trimmed tenderloin roast
מלח
פלפל שחור טחון טרי
60 מ"ל שמן זית, מחולק
15g (about 80g ) dried porcini mushrooms, ground to a powder in a blender
60g (60g) black-truffle butter, softened
30 גרם קמח רגיל
450g crimini (baby bella) mushrooms, trimmed and quartered into wedges
725ml beef stock or low-sodium broth, divided
1/2 cup chopped spring onion greens
Kitchen string
large heavy roasting pan
instant-read thermometer

How to make Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce

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 177°C 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 45ml 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 centre of thickest part of meat registers 49°C, 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 teaspoons each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.

Add 475ml 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 54°C for medium-rare).

Set roasting pan over 2 burners and add remaining 240ml 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 spring onion greens and salt and pepper to taste.

Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.