Beef Tenderloin With Porcini Mushroom Sauce

• Sauce
• 1 cup boiling water
• 1/2 cup dried porcini mushrooms (about 1/2 ounce)
• 1 teaspoon extra virgin olive oil
• 1 1/2 cups chopped red onions
• 1/4 cup finely chopped shallot
• 1 1/2 cups low sodium beef broth
• 1/2 cup dry white wine
• 1/2 teaspoon chopped fresh thyme
• 1 bay leaf
• 2 tablespoons water
• 2 teaspoons cornstarch
• 1/4 teaspoon sea salt
• 1/8 teaspoon fresh ground black pepper
• Beef
• 4 (4 ounce) beef tenderloin steaks, trimmed (1 1/2 inches thick)
• 1/2 teaspoon sea salt
• 1/8 teaspoon fresh ground black pepper

1. Make the sauce: combine boiling water and mushrooms in a bowl; cover and let stand for 10 minutes or until tender.
2. Drain, rinse and drain mushrooms; chop mushrooms.
3. Heat oil in a medium pan over med-high heat; add in mushrooms, onion, and shallots; stir/saute for 3 minutes or until onions are tender.
4. Decrease heat to medium; add in broth, wine, thyme, and bay leaf; bring to a simmer, cook 6 minutes.
5. Discard bay leaf.
6. Combine 2 tablespoons water and cornstarch in a small bowl; stir with a whisk.
7. Add cornstarch mixture to pan; bring to a boil; cook 1 minute, stir constantly.
8. Remove pan from heatt, stir in salt and pepper; keep warm.
9. Preheat oven to 400u0b0.
10. Prepare beef: heat a large nonstick skillet over med-high heat; sprinkle beef with salt and pepper.
11. Coat skillet with cooking spray; add beef to pan; cook 1 minute per side or until browned. Wrap handle of pan w/ foil, place pan in oven; bake at 400u0b0 for 5 minutes or until desired degree of doneness.
12. Place beef on a platter, let stand 5 minutes before serving; serve with sauce.

sauce, boiling water, porcini mushrooms, extra virgin olive oil, red onions, shallot, beef broth, white wine, thyme, bay leaf, water, cornstarch, salt, fresh ground black pepper, beef, beef tenderloin, salt, fresh ground black pepper

Taken from www.food.com/recipe/beef-tenderloin-with-porcini-mushroom-sauce-290009 (may not work)