2 1/2 pound beef tenderloin
2 oz black truffle olive oil
1 oz shallots, minced
1 minced garlic clove
1 oz truffle oil
1 cup Madeira wine
1 cup Truffle juice
10 oz beef stock
2 tablespoons chopped truffles
1 oz arrowroot, dissolved in 1 oz of Madeira
Preheat oven to 450. Rub beef with truffle olive oil. Place in roasting pan and cook for 30 minutes, depending on desired degree of doneness. (With a meat thermometer, 130 degrees for medium-rare, and plan on meat progressing one degree of cooking after being taken off heat.)
In a pan, cook shallots and garlic in 1 oz of the truffle oil over medium heat, stirring as needed, for 7-10 minutes, until soft. Add rest of Madeira, truffle juice and stock, and reduce until starting to thicken. Add truffles and simmer, and cook for 12-15 minutes. Stir in arrowroot and Madeira as needed until lightly thickened.
Slice meat and top with the sauce.
Serves six as entree.