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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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