Recipe by: Richard Chamberlain, Restaurant at the Little Nell, Aspen Preparation Time: 1:20 STEP ONE: 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 tes.
STEP TWO: Prepare "Alpine Mushroom Salad"-- See the recipe for "Alpine Mushroom Salad" in this cookbook.
STEP THREE: Prepare "White Truffle Aioli"-- An aioli is a mayonnaise-like sauce common to southern France. See the recipe for "White Truffle Aioli" in this cookbook.
STEP FOUR: 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.