Porcini-Crusted Beef Tenderloin with Wild-Mushroom Sauce

Cooking Light
Be sure to ask the butcher for a center-cut piece of tenderloin.
8 servings (serving size: 3 ounces beef and 2 tablespoons sauce)


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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


Preheat oven to 400°.

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 400° for 30 minutes or until meat thermometer reaches 145° (medium-rare) to 160° (medium).

Place tenderloin on a platter, and cover with foil. Let stand 10 minutes.

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.

Created date

December 1999

Nutritional Information

Calories 226
Caloriesfromfat 48 %
Fat 12 g
Satfat 5.1 g
Monofat 4.3 g
Polyfat 1 g
Protein 24.6 g
Carbohydrate 4.1 g
Fiber 0.6 g
Cholesterol 79 mg
Iron 3.1 mg
Sodium 303 mg
Calcium 8 mg