Porcini-Crusted Beef Tenderloin With Wild-Mushroom Sauce

• 1 1/2 cups dried porcini mushrooms (about 1 1/2 ounces), divided
• 1 (3 1/2-pound) center-cut beef tenderloin
• 3/4 teaspoon salt, divided
• 1/4 teaspoon white pepper, divided
• 2 teaspoons vegetable oil
• Cooking spray
• 2 cups boiling water
• 2 tablespoons chilled butter or stick margarine, cut into small pieces

1. Preheat oven to 400u0b0.
2. Place 1/2 cup mushrooms in a blender; process until finely ground. Trim fat from tenderloin. Sprinkle beef with ground mushrooms, 1/2 teaspoon salt, and 1/8 teaspoon 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 400u0b0 for 30 minutes or until meat thermometer reaches 145u0b0 (medium-rare) to 160u0b0 (medium).
3. Place tenderloin on a platter, and cover with foil. Let stand 10 minutes.
4. Combine boiling water and 1 cup 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 cup (about 12 minutes). Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and butter, stirring with a whisk until butter is melted. Serve with tenderloin.

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

Taken from www.myrecipes.com/recipe/porcini-crusted-beef-tenderloin-with-wild-mushroom-sauce (may not work)