Beef Tenderloin with Perigord Truffle Sauce
Beef Tenderloin with Perigord Truffle Sauce
Try this quick and easy recipe by Sarah Sharratt from UpRooted.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 30 minutes
  • Cooking Time 40 minutes
  • Yield 6 servings
As seen on UpRooted
Ingredients
  • One 3-pound center-cut beef tenderloin 
  • 2 tablespoons Olive Oil  
  • Salt and freshly Ground Black Pepper  
  • 1 tablespoon Unsalted Butter  
  • 1 shallot, finely chopped  
  • 1 cup Madeira wine  
  • 1 cup reduced Veal or Beef stock (see Cook's Note) 
  • 1 teaspoon Cornstarch, optional  
  • ¼- to ½-ounce Black Truffle, cut into small dice
Method
  1. Preheat the oven to 425 degrees F
  2. Rub the beef tenderloin with the Olive oil and sprinkle generously with salt and pepper. Place in a roasting pan and roast until a meat thermometer inserted into the thickest part of the tenderloin registers 125 to 135 degrees F for rare to medium rare or 140 degrees F for medium, 30 to 40 minutes (Be careful not to cook the beef above 140 degrees, as it will become dry). Cover with foil and let rest for about 10 minutes
  3. While the tenderloin is roasting, melt the butter in a medium saucepan over medium heat. Add the shallots and saute until softened and lightly golden, 8 to 10 minutes. Add the Madeira and simmer until it is almost completely reduced. Add the stock and simmer until it reduces and thickens slightly, about 10 minutes longer. If the sauce is too thin, whisk the cornstarch with 2 tablespoons cold water until smooth, then stir the slurry into the sauce and simmer over medium heat, stirring continuously, until thickened, at least 5 minutes. Remove the sauce from the heat and add the truffles. Season with salt and pepper
  4. Slice the tenderloin 1-inch thick and arrange the slices on a plate. Drizzle with the warm sauce. Serve any extra sauce on the side

Cook’s Note: Reduced beef or veal stock (fond de veau) is thicker than a normal stock. If you can't find it, cook 2 cups veal or beef stock in a saucepan over medium heat until reduced by half

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