Porcini-Crusted Beef Tenderloin and Mushroom Sauce

• 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

1. Preheat oven to 400 degrees (200 C.).
2. Place 3/4 cup (175 ml) mushrooms in a blender, process until finely ground.
3. Trim fat from tenderloin.
4. Sprinkle beef with ground mushrooms, 3/4 tsp (4 ml) salt and 1/4 tsp (1 ml) white pepper.
5. Heat oil in large nonstick skillet over medium-high heat until hot.
6. Add beef, cook 1 minute per side or until browned.
7. Place tenderloin on broiler pan coated with cooking spray.
8. Insert meat thermometer into thickest portion of tenderloin.
9. Bake for 30 minutes or until meat thermometer reaches 145 degrees (60 C.) (medium rare) to 160 degrees (70 C.) (medium).
10. Place tenderloin on platter and cover with foil.
11. Let stand 10 minutes.
12. Meanwhile, combine boiling water and remaining mushrooms in bowl; cover and let stand 30 minutes.
13. Drain mushrooms through a cheesecloth-lined sieve into medium saucepan, reserving soaking liquid.
14. Coarsely chop mushrooms.
15. Bring reserved soaking liquid to boil and add chopped mushrooms.
16. Reduce heat and simmer until reduced to 1-1/2 cups (350 ml) (about 12 minutes).
17. Add remaining salt and pepper and butter, stirring with a whisk until butter is melted.
18. Serve with tenderloin.

porcini mushrooms, center, salt, white pepper, vegetable oil, cooking spray, boiling water, butter

Taken from online-cookbook.com/goto/cook/rpage/00094A (may not work)