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Truffle-crusted Beef Tenderloin Recipe
by Roland Passot

Truffle-crusted Beef Tenderloin

You'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce.

Rating: 4.9/5
Avg. 4.9/5 9 votes
Prep time: France French
Cook time: Servings: 4

Wine and Drink Pairings: Madiera


  • 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


  1. 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.
  2. 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.
  3. Once firm, cut into ½ - ¾ inch slices – these will be used as the crust for the individual pieces of tenderloin.
  4. 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.
  5. Put the crusted beef under the broiled until the butter has melted and has become golden brown.