Ingredients for Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce

• 1 (6- to 2.9kg) whole beef tenderloin, trimmed of fat, silverskin, and the chain ()

• or a 5- to 2.5kg well-trimmed tenderloin roast

• Salt

• Nymalen svartpeppar

• 60ml olive oil, divided

• 15g (about 80g ) dried porcini mushrooms, ground to a powder in a blender

• 60g (60g) black-truffle butter, softened

• 30g plain flour

• 450g crimini (baby bella) mushrooms, trimmed and quartered into wedges

• 725ml beef stock or low-sodium broth, divided

• 1/2 cup chopped spring onion greens

• Kitchen string

• large heavy roasting pan

• instant-read thermometer

Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.

Heat oven to 177°C with rack in middle.

Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.

Set roasting pan over 2 burners, then add 45ml oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.

Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into centre of thickest part of meat registers 49°C, 30 to 40 minutes.

Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoons each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.

Add 475ml stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.

Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 54°C for medium-rare).

Set roasting pan over 2 burners and add remaining 240ml stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.

Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in spring onion greens and salt and pepper to taste.

Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.

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