Truffle-crusted Beef Tenderloin Recipe

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9 votes | 17523 views

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

Prep time:
Cook time:
Servings: 4


Cost per serving $1.54 view details
  • 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.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 243g
Recipe makes 4 servings
Calories 1439  
Calories from Fat 1089 76%
Total Fat 123.59g 154%
Saturated Fat 67.85g 271%
Trans Fat 0.09g  
Cholesterol 262mg 87%
Sodium 1272mg 53%
Potassium 278mg 8%
Total Carbs 72.31g 19%
Dietary Fiber 4.4g 15%
Sugars 16.99g 11%
Protein 13.72g 22%



  • Mihir Shah
    August 25, 2008
    Fantastic dish! The oil is really wonderful in this dish, and when broiled properly, the crust really shines. Highly recommend for a special evening.
    I've cooked/tasted this recipe!
    • Michele Grason
      August 25, 2008
      This was very flavorful. It reminded me a bit of beef crusted in blue cheese but more subtle.
      • John Spottiswood
        August 26, 2008
        This is really delicious! Make sure you serve it hot!
        I've cooked/tasted this recipe!
        • Nancy Miyasaki
          August 26, 2008
          My new favorite steak dish!
          I've cooked/tasted this recipe!
          • Dean Grason
            August 27, 2008
            Fantastic. What a great combination.
            I've cooked/tasted this recipe!
            • Seduction Meals
              October 7, 2011
              Sounds fabulous!

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