Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce recipes

Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce recipes
11 Ingredients
  • 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
  • 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
Nutrition
1339
67% daily value
11 servings
                                       
                                            low-​carb, low-​sugar
     

Fat

152% 99

Saturated

197% 39

Trans

- 0

Monounsaturated

- 43

Polyunsaturated

- 4

Carbs

2% 6

Carbs (net)

- 5

Fiber

5% 1

Sugars

- 1

Sugars, added

- 0

Protein

202% 101

Cholesterol

145% 436

Sodium

62% 1483

Calcium

14% 141

Magnesium

26% 111

Potassium

36% 1704

Iron

43% 8

Zinc

163% 18

Phosphorus

133% 933

Vitamin A

5% 44

Vitamin C

2% 2

Thiamin (B1)

27% 0

Riboflavin (B2)

48% 1

Niacin (B3)

212% 34

Vitamin B6

211% 3

Folate equivalent (total)

19% 74

Folate (food)

- 67

Folic acid

- 4

Vitamin B12

230% 6

Vitamin D

53% 8

Vitamin E

19% 3

Vitamin K

17% 20

Sugar alcohols

- 0

Water

- 413
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