Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce

Name: Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce
Yield: Makes 10 to 12 servings
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; 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

Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce was pinched from <a href="http://www.epicurious.com/recipes/food/views/Porcini-Crusted-Beef-Tenderloin-with-Truffle-Butter-Sauce-387490" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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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

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Salt

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Freshly ground black pepper

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4 tablespoons olive oil, divided

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1/2 ounce (about 1/2 cup) dried porcini mushrooms, ground to a powder in a blender

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1/4 cup (2 ounces) black-truffle butter, softened

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1/4 cup all-purpose flour

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1 pound crimini (baby bella) mushrooms, trimmed and quartered into wedges

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3 cups beef stock or low-sodium broth, divided

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1/2 cup chopped scallion greens

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