Beef Tenderloin With Porcini Mushroom Sauce

Cooking Light; 318 calories

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

Directions

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.