Mushroom Encrusted Beef Tenderloin with Herb Butter

by: Chef Mike Shannon

Compatible Wolf Appliances:


Using the Wolf Gourmet Mode results in a perfectly cooked tenderloin with minimal effort. The dehydrated mushrooms and simple herb butter provide extra flavor to the simply prepared meat.

Prep Time
Cook Time




  • 1, 3-4 pound beef tenderloin, trimmed
  • 2 tablespoons oil
  • 1 ounce dried mushrooms
  • 1 tablespoon Kosher salt
  • black pepper
Compound Butter
  • 1/2 pound butter, softened to room temperature
  • 1 teaspoon shallot, minced
  • 1 teaspoon rosemary, finely chopped
  • 1 teaspoon thyme, finely chopped
  • 1/2 teaspoon worcestershire sauce
  • salt and pepper, to taste


Lay the tenderloin on a roasting pan with a rack underneath.

Place dried mushrooms in a small food processor and pulse until coarsely ground. Rub oil on all sides of the tenderloin. Completely coat the tenderloin with the dried mushrooms, salt, and pepper.

Place the probe in the thickest part of the meat, ensuring the entire probe is covered.

Place the entire pan in the cold Wolf Convection Oven on rack position 3. Select Gourmet, Beef, Tenderloin, Medium Rare, and Start. Press Probe and adjust the probe to the desired doneness. When the cooking process is complete, tent with foil and rest for 8-10 minutes.

While the tenderloin is cooking, prepare the compound butter. Combine butter, shallot, herbs, and seasonings in a small bowl and stir to blend. Scoop onto a sheet of parchment paper. Fold the parchment paper over the butter and form into a log. Reserve in the refrigerator until ready to use.

Slice the tenderloin into thin rounds and serve with the compound butter.