Beef Tenderloin With Porcini Mushroom Sauce

To prepare sauce, combine 1 cup boiling water and mushrooms in a bowl; cover and let stand 10 minutes or until tender. Drain; rinse and drain mushrooms. Chop mushrooms.

Heat oil in a medium saucepan over medium-high heat. Add mush-rooms, onion, and shallots; saute 3 minutes or until onions are tender. Reduce heat to medium. Add broth, wine, thyme, and bay leaf. Bring to a simmer; cook 6 minutes. Discard bay leaf. Combine 2 tablespoons water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Keep warm.

Preheat oven to 400 degrees F.

To prepare beef, heat a large non-stick skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Add beef to pan; cook 1 minute on each side or until browned. Wrap handle of pan with foil; place pan in oven. Bake at 400 degrees F for 5 minutes or until desired degree of doneness. Place beef on a platter; let stand 5 minutes before serving with sauce.