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Porcini-Crusted Beef Tenderloin and Mushroom Sauce
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Kate Ransdell (from Bon Appetit Magazine)

Serves/Makes:8 or more

  • 2-1/4 cups (525 ml) dried porcini mushrooms, divided (about 2-1/4 oz (63 grm).)
  • 1 4-1/2 lbs (2 kg). center cut beef tenderloin
  • 1-1/4 tsp (6 ml) salt, divided
  • 1/2 tsp (2 ml) white pepper, divided
  • 3 tsp (15 ml) vegetable oil
  • cooking spray
  • 3 cups (700 ml) boiling water
  • 3 tbsp (45 ml) chilled butter, cut into small pieces
  • Preheat oven to 400 degrees (200 C.).
  • Place 3/4 cup (175 ml) mushrooms in a blender, process until finely ground.
  • Trim fat from tenderloin.
  • Sprinkle beef with ground mushrooms, 3/4 tsp (4 ml) salt and 1/4 tsp (1 ml) white pepper.
  • Heat oil in large nonstick skillet over medium-high heat until hot.
  • Add beef, cook 1 minute per side or until browned.
  • Place tenderloin on broiler pan coated with cooking spray.
  • Insert meat thermometer into thickest portion of tenderloin.
  • Bake for 30 minutes or until meat thermometer reaches 145 degrees (60 C.) (medium rare) to 160 degrees (70 C.) (medium).
  • Place tenderloin on platter and cover with foil.
  • Let stand 10 minutes.
  • Meanwhile, combine boiling water and remaining mushrooms in bowl; cover and let stand 30 minutes.
  • Drain mushrooms through a cheesecloth-lined sieve into medium saucepan, reserving soaking liquid.
  • Coarsely chop mushrooms.
  • Bring reserved soaking liquid to boil and add chopped mushrooms.
  • Reduce heat and simmer until reduced to 1-1/2 cups (350 ml) (about 12 minutes).
  • Add remaining salt and pepper and butter, stirring with a whisk until butter is melted.
  • Serve with tenderloin.
This is excellent and easy to prepare. We served it at a sit-down dinner for 10 to celebrate the New Year 2000! It was a definite hit. If you have any mushroom sauce left, it is great served over toasted English Muffins topped with a slice of Provolone cheese and eggs.

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