1 1\/2 C. dried porcini mushrooms (about 1 1\/2 oz.), divided
\n1 (3 1\/2-lb.) center-cut beef tenderloin
\n3\/4 tsp. salt, divided
\n1\/4 tsp. white pepper, divided
\n2 tsp. vegetable oil
\nCooking spray
\n2 C. boiling water
\n2 T. chilled butter or stick margarine, cut into small pieces<\/p>\n
Preheat oven to 400\u00b0. 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\u00b0 for 30 minutes or until meat thermometer reaches 145\u00b0 (medium-rare) to 160\u00b0 (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.<\/p>\n
Yield: 8 servings
\nCalories: 226
\nFat: 12g
\nFiber: 0.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0. 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…<\/p>\n