1 1/2 C. dried porcini mushrooms (about 1 1/2 oz.), divided
1 (3 1/2-lb.) center-cut beef tenderloin
3/4 tsp. salt, divided
1/4 tsp. white pepper, divided
2 tsp. vegetable oil
Cooking spray
2 C. boiling water
2 T. chilled butter or stick margarine, cut into small pieces

Preheat oven to 400°. Place 1/2 C. mushrooms in a blender; process until finely ground. Trim fat from tenderloin. Sprinkle beef with ground mushrooms, 1/2 tsp. salt, and 1/8 tsp. 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). Place tenderloin on a platter, and cover with foil. Let stand 10 minutes. Combine boiling water and 1 C. 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 C. (about 12 minutes). Add 1/4 tsp. salt, 1/8 tsp. pepper, and butter, stirring with a whisk until butter is melted. Serve with tenderloin.

Yield: 8 servings
Calories: 226
Fat: 12g
Fiber: 0.6g