Source:

Kate Ransdell (from Bon Appetit Magazine)

Serves/Makes:8 or more

Ingredients

• 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

Preparation

• 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.

Comments

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.