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Whole Beef Tenderloin with Red Wine Black Truffle Sauce

Whole Beef Tenderloin with Red Wine Black Truffle Sauce

A perfect marriage of tender filet and black truffles – to you table in under an hour
  • Prep Time 3 minutes
  • Cook Time Less than 1 hour


  • Whole Tenderloin
  • 3 T Olive Oil
  • Kosher Salt and Fresh Ground Black Pepper

For the sauce:

  • 1 C Red Wine
  • 3 T  Glace de Veau
  • 3.5 oz Black Truffle Butter


  1. Bring tenderloin to room temperature 2 hours before roasting.
  2. Heat oven to 450°
  3. Rub meat with olive oil and season well with salt and pepper.
  4. Place on a rack inside a half sheet pan.
  5. Roast uncovered for 40 minutes.  Check the internal temp at the center of the thick part of the roast.  Shoot for 120 for rare, 130 for med-rare.  Remove from oven and let rest under tented foil for 10 minutes.
  6. In a small pan, reduce the red wine by half.  Add glace de veau and bring to a simmer, whisk in truffle butter and season with salt and pepper.
  7. Slice into 1” slices and spoon sauce over meat.

chef lydia demonstrates her cooking skills
The Chef
DeBragga Chef - Lydia Liebchen