Roasted Fillet of Beef with Truffle Sauce

COOKING TIME: 30 Minutes


  • 1 cup reduced beef broth
  • 1 tbsp butter
  • 1 tbsp flour
  • 2 tsp La Rustichella Tartufette Sliced Black Truffles
  • 4 Isola Anchovy fillets
  • 1 shallot minced
  • 1 garlic clove minced
  • 1/4 cup minced fresh Italian parsley
  • 1 hard cooked egg yolk
  • Fresh lemon juice
  • My Brother's Olive Oil
  • freshly ground pepper to taste
  • 2 tbsp My Brother's olive oil
  • 1- 2 pound beef tenderloin
  • 2 tsp La Rustichella Sliced black Truffles for garnish or La Rustichella BlackTruffle oil for drizzling

Preparation Instructions

  1. Preheat oven to 475 degrees.
  2. Truffle sauce: In a small saucepan bring the beef broth to a simmer over medium-low heat. Set aside. In another small saucepan melt the butter over medium heat and stir in the flour stirring constantly for 2 to 3 minutes. Whisk in the broth until the sauce is smooth. Reduce heat to low and simmer while stirring frequently. Using a mortar and pestle mash the sliced truffles anchovies shallot garlic parsley and egg yolk to a paste. Press the paste through a fine-meshed sieve into the simmering sauce and continue simmering for 3 to 5 minutes to blend the flavors. Season the sauce with lemon juice, My Brother's Olive Oil and pepper. Set aside and keep warm.
  3. Beef Tenderloin: In a large skillet over high heat, heat My Brother's Olive Oil and quickly brown the fillet on all sides. Transfer the fillet to a roasting pan with a rack and roast in the preheated oven until medium rare about 10 minutes. Remove the meat from the oven and let rest for about 5 minutes. Slice the fillet into 2-inch thick slices. Spoon a little of the truffle sauce onto each plate fan a few slices of beef on top and garnish with La Rustichella Sliced Black Truffles or a drizzle of La Rustichella Black Truffle Oil. Serve immediately.

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An incredible dish for a special dinner party or your own special family!