Porcini-Crusted Beef Tenderloin with Wild-Mushroom Sauce

Ingredients

• 3.5 pound center-cut beef tenderloin 
• 1.5 ounces porcini mushrooms dried divided
• 0.8 teaspoon salt divided
• 2 tablespoons stick margarine chilled cut into small pieces
• 2 teaspoons vegetable oil 
• 2 cups water boiling
• 0.3 teaspoon pepper white divided

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• sieve
• blender
• kitchen thermometer
• aluminum foil
• broiler pan
• cheesecloth

Directions

1. Preheat oven to 40
2. Place 1/2 cup mushrooms in a blender; process until finely ground. Trim fat from tenderloin.
3. Sprinkle beef with ground mushrooms, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
4. Heat oil in large nonstick skillet over medium-high heat until hot.
5. Add beef; cook 1 minute on all sides or until browned.
6. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin.
7. Bake at 400 for 30 minutes or until meat thermometer reaches 145 (medium-rare) to 160 (medium).
8. Place tenderloin on a platter, and cover with foil.
9. Let stand 10 minutes.
10. Combine boiling water and 1 cup mushrooms in a bowl; cover and let stand 30 minutes.
11. 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 cup (about 12 minutes).
12. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and butter, stirring with a whisk until butter is melted.
13. Serve with tenderloin.