Be sure to ask the butcher for a center-cut piece of tenderloin.

Recipe by Cooking Light December 1999


Recipe Summary test

8 servings (serving size: 3 ounces beef and 2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

226 calories; calories from fat 48%; fat 12g; saturated fat 5.1g; mono fat 4.3g; poly fat 1g; protein 24.6g; carbohydrates 4.1g; fiber 0.6g; cholesterol 79mg; iron 3.1mg; sodium 303mg; calcium 8mg.