Beef Tenderloin with Wild Mushrooms

Soak the porcini in the hot water for 20 minutes. Meanwhile, slice the wild mushrooms. Drain the porcini through a coffee filter into a small pitcher and reserve the soaking water. Squeeze the excess water from the porcini and chop finely.

In a large saucepan over medium heat, melt the 2 Tbs. butter. Add the shallots and sauté until softened, 4 to 5 minutes. Add the porcini and wild mushrooms, season with salt and pepper, and cook, stirring occasionally, until they release moisture, about 10 minutes. Add the brandy, raise the heat to high and bring to a simmer. Stir until the liquid has almost completely evaporated, about 5 minutes. Add the porcini soaking water and the consommé, adjust the heat so the liquid simmers briskly and cook, uncovered, for about 30 minutes.

If the roast has a skinny end, fold it under and tie with string to create a uniform diameter. Pat the roast dry and place it on a rack on a rimmed baking sheet. Brush all over with the melted butter and season generously with salt and cracked peppercorns, pressing gently to help the seasoning adhere. Let stand at room temperature for 30 to 60 minutes.

Preheat an oven to 450°F (230°C).

Roast the beef until an instant-read thermometer inserted into the thickest part reads 115°F (46°C) for rare, or 125°F (52°C) for medium-rare (start checking the temperature after 20 minutes). Place the beef on a cutting board, tent with foil and let rest for 10 minutes.

Meanwhile, finish the sauce. Whisk the cream into the sauce, season lightly with salt and pepper, and simmer over medium-low heat until slightly thickened, 10 to 15 minutes. Remove from the heat. Taste and adjust the seasoning. Whisk in the truffle oil, cover and set aside until ready to serve.

Cut the beef into thick slices and place on a platter. Spoon some of the mushroom sauce over the sliced beef. Pass the remaining sauce at the table.

Adapted from Williams Sonoma Newlywed Entertaining (Weldon Owen, 2016)