Beef Tenderloin with Perigord Truffle Sauce Recipe

Prep Time Cook Time Serves
30m 35m 6 servings

This truffle sauce, what the French call a Perigueux sauce, is a classic way to use black truffles. The sauce is also flavored with Madeira wine which gives it a lot of flavor and in some ways overpowers the truffle. So, if you cannot get your hands on a black truffle, you may just want to try this sauce anyway. I think it is delicious with and without the truffles.


For the meat:
  • 1 (3-pound) center-cut beef tenderloin
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
For the sauce:
  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 1 cup Madeira wine
  • 1 cup reduced veal or beef stock, also called fond de veau and thicker than a normal stock (if you cannot find a reduced stock, simply reduce 2 cups of veal or beef stock in a pot over medium heat until reduced by half)
  • 1 teaspoon cornstarch, if needed
  • 1/4 - 1/2 ounce black truffle, cut into small dice
  • Salt and pepper, to taste


Preheat the oven to 425°F.

Rub the olive oil over the beef, and season generously with salt and pepper. Place in a roasting pan and roast until a meat thermometer inserted into the thickness part of the tenderloin reads reads 125 – 135°F for rare to medium rare, or up to 140°F, for medium, about 30 – 40 minutes. Be careful not to cook your tenderloin above 140°F, as it will become dry. Remove from the oven, cover with foil and allow to rest for about 10 minutes to allow the juices to redistribute.

While the tenderloin roasts, melt the butter in a medium saucepan over medium heat. Add the shallot and saute until softened and lightly golden, about 8 – 10 minutes. Add the wine and simmer until it is almost completely reduced. Add the stock and simmer until the sauce reduces and thickens slightly, about 10 minutes longer. If you find your sauce is not thickened to your liking, you can add a slurry of cornstarch and water at this point (see cook’s note). Remove from the heat, and add the diced truffle and season with salt and pepper to taste.

Once it has rested, slice the beef into thick 1-inch pieces. Arrange the slices on a plate and drizzle the warm sauce over the beef and serve any extra sauce on the side.


Stocks can vary so it is important to look at your sauce and decide whether you need to thicken it with a mixture of cornstarch and water. If you find that the sauce is too thin, whisk together 1 teaspoon of cornstarch and 2 tablespoons of cold water in a small bowl until smooth. Stir the mixture into the sauce and allow the sauce to simmer over medium heat, stirring continuously, for at least 5 minutes and until thickened.

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