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Slow-Smoked Beef Tenderloin With White Truffle Aioli
Ingredients
2 lb beef tenderloin
1/4 t salt
1/4 t black pepper
1 T olive oil
Italian parsley
Method
Prepare Tenderloin--
Season tenderloin with salt and pepper. In large skillet over medium- high heat, add olive oil and sear tenderloin on all sides. Place in smoker using apple wood. Smoke at 325 degrees for 25 minutes. Reduce heat to 225 degrees and continue smoking for 30 minutes.
Prepare "Alpine Mushroom Salad"-
Alpine Mushroom Salad
Ingredients
2 c chanterelle mushrooms -quartered
1 c porcini mushrooms,cut into-large dice
1 t garlic,chopped
1 c tomatoes-peeled,seeded,diced
2 T fresh basil,chopped
3 T olive oil
3 T lemon juice
1 T balsamic vinegar
1/2 c sun-dried tomatoes,diced
1/4 c Italian parsley,chopped
Method
Preheat oven to 400 degrees F. On a sheet pan, place the mushrooms, garlic, and olive oil. Toss. Season. Bake in oven until light brown. Remove.
Toss with remaining ingredients. Keep at room temperature.
Prepare "White Truffle Aioli"--
White Truffle Aioli
Ingredients
3 T white truffle oil
1 t lemon juice
2 egg yolks
1 c olive oil
1 pn salt
1 pn white pepper
1 t garlic
Method
In food processor, using medium speed, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil to form an emulsion. Season and refrigerate.
NOTE: You may substitute sauted and chilled domestic mushrooms for the white truffle oil, if necessary.
To Assemble Slow-Smoked Beef Tenderloin, "Alpine Mushroom
Salad," and "White Truffle Aioli"--Place room temperature mushroom salad in center of plate. Slice tenderloin and place over center of salad. Top with White Truffle Aioli and garnish with Italian parsley. | 
