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Recipe
Truffle-crusted Beef Tenderloin Recipe
You'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce.
| Prep time: 60 Minutes |
French
|
| Cook time: 20 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 1272 | |
| Calories from Fat 958 | 75% |
| Total Fat 108.8g | 136% |
| Saturated Fat 62.71g | 251% |
| Trans Fat 0.09g | |
| Cholesterol 277mg | 92% |
| Sodium 1504mg | 63% |
| Potassium 273mg | 8% |
| Total Carbs 61.51g | 16% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.68g | 4% |
| Protein 15.56g | 25% |
Ingredients Convert Measures
- 4 ea 8 oz portions of beef tenderloin
- 1 Tbsp of vegetable oil or clarified butter
- Salt and pepper, to taste
- Truffle Crust:
- 1 lb butter, softened and cut into pieces
- 3 c panko dried bread crumbs
- 4 to 5 oz truffle slices (fresh), or chopped frozen
- ¼ c truffle oil
- Fleur de sel to taste
- Pepper to taste
Directions
- In a robot coupe, add softened butter and work until smooth; season with salt and pepper. Add the panko bread crumbs and incorporate well. Add truffle oil and diced truffles; pulse but not overwork. You want to be able to see the truffle pieces in this butter mixture.
- Lay out three of four layers of plastic wrap on the table. Mold the truffle butter into a log in the plastic wrap with a 4 inch diameter, approximately 1 inch long. Refrigerate until firm.
- Once firm, cut into ½ - ¾ inch slices – these will be used as the crust for the individual pieces of tenderloin.
- Season beef tenderloin pieces with fleur de sel and pepper. Over high heat, add oil to a sauté pan and sear on each side, approximately 3 minutes. Remove from the pan and place a piece of the cold sliced truffle crust; make sure to remove ALL the plastic wrap from the individual pieces before placing on the beef.
- Put the crusted beef under the broiled until the butter has melted and has become golden brown.
