Porcini-Crusted Beef Tenderloin with Wild-Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Be sure to ask the butcher for a center-cut piece of tenderloin. Ingredients:
1 1/2 cups dried porcini mushrooms (about 1 1/2 ounces), divided |
1 (3 1/2-pound) center-cut beef tenderloin |
3/4 teaspoon salt, divided |
1/4 teaspoon white pepper, divided |
2 teaspoons vegetable oil |
cooking spray |
2 cups boiling water |
2 tablespoons chilled butter or stick margarine, cut into small pieces |
Directions:
1. Preheat oven to 400°.
2. Place 1/2 cup mushrooms in a blender; process until finely ground. Trim fat from tenderloin. Sprinkle beef with ground mushrooms, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add beef; cook 1 minute on all sides or until browned. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400° for 30 minutes or until meat thermometer reaches 145° (medium-rare) to 160° (medium).
3. Place tenderloin on a platter, and cover with foil. Let stand 10 minutes.
4. Combine boiling water and 1 cup mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms through a cheesecloth-lined sieve into a medium saucepan, reserving soaking liquid; coarsely chop mushrooms. Bring reserved soaking liquid to a boil, and add chopped mushrooms. Reduce heat, and simmer until reduced to 1 cup (about 12 minutes). Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and butter, stirring with a whisk until butter is melted. Serve with tenderloin.
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