Beef tenderloin roast made easily with the RoastPerfect app with a porcini mushroom rub and finished with a German-French sour cream truffle sauce.
Lendenbraten with Black Truffle Sauce
By Sue Lau | Palatable Pastime
I think it must be part of my German-American heritage that every winter, before Christmastime, I always find myself hungry for German food. And while sometimes I find myself dining out at old-world German restaurants in Cincinnati, sometimes I do make German meals at home.
It seems very Christmasy to me to dine on such foods as roast duck or sauerbraten, and even beef tenderloin prepared in a special way. Combined with such treats as rotkohl (red cabbage), roasted Brussels sprouts, chestnuts and even a torte for dessert all make for a perfect meal with a glass of red wine or riesling (if you prefer). Lendenbraten is one such meal.
What is Lendenbraten?
Lendenbraten translates as the German word for sirloin. Most often, it refers to a roast beef, either the top sirloin roast, or the beef tenderloin roast which the Germans refer to as the beef filet, or a boneless rolled rib roast, prepared in a couple of styles. The “English” style (Englischer Art) is prepared very simply with minimal seasonings and served with au jus. The “German” style roast tends to be served with a sour cream based sauce, one that many are familiar with being served with “Rouladen”, or rolled beef. The name sounds quite a bit like “Sauerbraten”, which may be one of the most famous German beef dishes ever. But that recipe often uses tougher cuts of meat, such as rump roast or bottom round, and is marinated for days on end before being braised in those liquids. So although they sound similar, Lendenbraten and Sauerbraten are not the same.
This Lendenbraten recipe is oven roasted on a rack, using the simple directions for roasting on the “Roast Perfect” app (available for iPhone, Android, and those using Windows phone can download the app using Droid4x). Using the app can help keep your holiday roasting stress free with tips from knowledgeable chefs right at your fingertips.
What a help in the kitchen this can be during the busy holiday crunch time!
While usually the sauce is made with pan drippings, onion and tomato, then finished with sour cream, I have opted to prepare the sauce on the stovetop, using a mélange of beef stock, wine, brandy, shallot, roasted garlic, tomato, and sour cream before finishing with finely grated black truffle. Although black truffle can be expensive and hard to find, the amount we use is small, and for special occasions it is that flavor of umami that will set your meal apart, besides the sheer luxury of a Certified Angus Beef tenderloin roast. It is, after all, the highest quality of beef on the market, raised to demanding standards.
Of course, all of us know economy, and I want you to know that this recipe can be made successfully using a petite sirloin chateau (center cut) roast along with less expensive truffle butter or truffle oil to add flavoring. The sauce can also be used on a grilled filet mignon for very small meals.
I bought my Certified Angus Beef at my local Meijer store. If you would like to know where to buy CAB for yourself, click here:
Refer to your “RoastPerfect” app for instructions on how to prepare other roasts or find additional roasting ideas here:
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Lendenbraten with Black Truffle Sauce
Servings: 4 (8-ounce) servings
- 2 -1/2 Pounds CAB Châteaubriand (Center Cut) Roast Tenderloin of Beef, trimmed and silverskin removed
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon dried ground porcini mushrooms
- 1 tablespoon beef bouillon powder
- 2 tablespoons unsalted butter (if needed)
- ½ cup dry white wine (such as Chardonnay)
- 3 fluid ounces French brandy
- ¼ cup chopped shallot
- ¼ cup mashed roasted garlic cloves
- 2 cups beef stock
- 1 tablespoon tomato paste
- Kosher salt and freshly ground black pepper (to taste)
- ¼ cup sour cream
- Cornstarch slurry (2 tablespoons cornstarch dissolved in cold water), if needed
- 1 small fresh black winter truffle (about 1.5 ounces)
- Tie roast at ½-inch intervals with butcher’s twine.
- Brush tenderloin with olive oil.
- Combine black pepper, sea salt, ground porcini mushrooms, and beef bouillon powder in a small bowl.
- Rub spice mixture all over the roast, wrap in plastic wrap, and refrigerate overnight.
- Before roasting, preheat the oven to 450°F.
- Unwrap roast and place on a roasting rack inside a roasting pan.
- Place roast in the preheated oven for 15 minutes, then reduce heat to 325°F and continue roasting until an instant read thermometer inserted two inches into the end/side of the beef reaches 115°F. (Rare), 125°F. (medium-rare) or 135°F. (medium) (Temperatures will rise another ten degrees as it rests).
- Remove roast from oven, tent with foil, and rest for 15 minutes while preparing the black truffle sauce.
- Add the wine, brandy, chopped shallot and roasted garlic cloves to the roasting pan, stirring up the fond (this is what we call the brown cooked bits) from the pan, deglazing it over moderate heat, cooking for about 2 minutes or until almost dry. If there is not much fond/drippings, you can supplement with 2 tbsp butter.
- Add beef stock and tomato paste to the reduction and boil until sauce thickens, about 5 minutes or so, seasoning with salt and black pepper to taste. If sauce is not thickened as much as you like, add slurry and stir until sauce coats the back of a spoon.
- Remove sauce from heat and whisk in sour cream.
- To serve meat, first remove the twine, then slice thinly across the grain, serving beef with sauce, garnished with finely grated black truffle (a little goes a long way).
Recipe from the kitchen of palatablepastime.com
#RoastPerfect for the Holidays
This week we are talking roast beef and how to make it easy and special for your holiday meal using the RoastPerfect App from Certified Angus Beef Brand.
As part of the Sunday Supper Movement, I and a host of other food bloggers are pleased to present to you some of our favorite roast beef recipes using techniques and tips found in the #Roast Perfect App.
Be sure to check these recipes out below, and be sure to pin your favorites! Sunday Supper bloggers love being pinned!
- Asian Beer Marinated Roast by Food Done Light
- Bone-In Rib Roast Recipe by Recipe for Perfection
- Cajun Herb Prime Rib Roast by Flavor Mosaic
- Classic Prime Rib by That Skinny Chick Can Bake
- Coffee Rubbed Prime Rib Roast by Cosmopolitan Cornbread
- Cranberry Crusted Prime Rib Roast by Cupcakes & Kale Chips
- Garlic Crusted Prime Rib Roast by Life Tastes Good
- Garlic Herb Beef Tenderloin Roast with Creamy Horseradish Sauce by Renee’s Kitchen Adventures
- Greek Marinated Sirloin Tip Roast by Curious Cuisiniere
- Herbed Beef Tenderloin with Port Wine and Cranberry Sauce by Bobbi’s Kozy Kitchen
- Lemon Pepper Sirloin Tip Roast by Magnolia Days
- Lendenbraten with Black Truffle Sauce by Palatable Pastime
- New York Strip Roast by Recipes Food and Cooking
- Prime Rib Roast with Brussels Sprouts by Grumpy’s Honeybunch
- Prime Rib Roast with Creamy Horseradish Sauce by Hezzi-D’s Books and Cooks
- Prime Rib Roast with Santa Maria Rub by Shockingly Delicious
- Roasted Shallot and Herb Roast by A Kitchen Hoor’s Adventures
- Spiced Ribeye Roast with Caramelized Onion by Cooking Chat
- Sweet and Garlicky Prime Rib by Family Foodie
- Peppercorn Beef Tenderloin Roast with Mushroom Cream Sauce by Whole Food | Real Families
- #RoastPerfect Tips Plus Holiday Roasting Recipes #SundaySupper by Sunday Supper Movement
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Disclosure statement: This post is sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.