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Preheat oven to 350 degrees. Season beef tenderloin with salt and pepper. Heat Fustini's SELECT olive oil in a large sauté pan over moderately high heat and just as the oil smokes, sear the tenderloin on all sides to brown. Remove from pan and place into the oven on a baking sheet and roast until the desired temperature is achieved.
Remove from oven and let sit at least 5 minutes before carving and serving with Sautéed Porcini Mushrooms, Wine Plum Sauce and parsley garnish.
To make the sauce, place the red plum, red wine, Fustini's 18 Year balsamic and stock into a saucepan and cook until the plum is soft and the liquid slightly reduced. Press through a fine-mesh strainer and season with salt and pepper. If the sauce is still thin, return the strained sauce to the saucepan, return to medium-high heat whisking in the corn starch and continue to boil until desired thickness is achieved.
In the same pan used to sear the steak, heat the Fustini's olive oil over moderate heat and add mushrooms. Sauté mushrooms until browned and deglaze with balsamic and remove thyme stem.
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