Beef Tenderloin With Porcini Mushroom Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 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
• 4 (4 ounce) beef tenderloin steaks, trimmed (1 1/2 inches thick)
• 1/2 teaspoon sea salt
• 1/8 teaspoon fresh ground black pepper

Recipe

• 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 400°.
• 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 400° for 5 minutes or until desired degree of doneness.
• 12 place beef on a platter, let stand 5 minutes before serving; serve with sauce.