Beef Tenderloin With Porcini Mushroom Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Cooking Light; 318 calories Ingredients:
1 cup boiling water |
1/2 cup dried porcini mushrooms (about 1/2 ounce) |
1 teaspoon extra virgin olive oil |
1 1/2 cups chopped red onions |
1/4 cup finely chopped shallot |
1 1/2 cups low sodium beef broth |
1/2 cup dry white wine |
1/2 teaspoon chopped fresh thyme |
1 bay leaf |
2 tablespoons water |
2 teaspoons cornstarch |
1/4 teaspoon sea salt |
1/8 teaspoon fresh ground black pepper |
4 (4 ounce) beef tenderloin steaks, trimmed (1 1/2 inches thick) |
1/2 teaspoon sea salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Make the sauce: combine boiling water and mushrooms in a bowl; cover and let stand for 10 minutes or until tender.
2. Drain, rinse and drain mushrooms; chop mushrooms.
3. Heat oil in a medium pan over med-high heat; add in mushrooms, onion, and shallots; stir/saute for 3 minutes or until onions are tender.
4. Decrease heat to medium; add in broth, wine, thyme, and bay leaf; bring to a simmer, cook 6 minutes.
5. Discard bay leaf.
6. Combine 2 tablespoons water and cornstarch in a small bowl; stir with a whisk.
7. Add cornstarch mixture to pan; bring to a boil; cook 1 minute, stir constantly.
8. Remove pan from heatt, stir in salt and pepper; keep warm.
9. Preheat oven to 400°.
10. Prepare beef: heat a large nonstick skillet over med-high heat; sprinkle beef with salt and pepper.
11. Coat skillet with cooking spray; add beef to pan; cook 1 minute per side or until browned. Wrap handle of pan w/ foil, place pan in oven; bake at 400° for 5 minutes or until desired degree of doneness.
12. Place beef on a platter, let stand 5 minutes before serving; serve with sauce.
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