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Instructions

• In a bowl, mix porcini mushroom and boiling water. Cover and allow it to stand for a few minutes.
• Drain over another bowl while reserving the liquid. Chop the mushrooms and set aside.
• Heat a pan over medium heat. Melt a little butter in it. Add shallot and cremini mushrooms and sauté for a couple of minutes. Now add salt and pepper to taste. Add wine and cook for a minute. Remove from heat and add thyme and ¼ cup porcini.
• Cut tenderloin at its thickest position horizontally to form pockets. Fill each pocket with the cremini mixture and secure using twine at 1-inch intervals. Sprinkle a little salt and pepper over each pocket. Now dredge tenderloins in flour.
• Heat a little oil in a pan over medium heat. Add tenderloins and cook both sides until they become brown. Add chicken broth and the reserved liquid and bring the mixture to a boil. Cover the mixture and simmer for at least 5-6 minutes.
• Remove tenderloins and keep it warm. Continue to cook the broth mixture until it gets reduced to ¾ cup. Now add milk and 1 tbsp flour to the broth mixture and bring the mixture to a boil. Reduce heat and simmer for at least a couple of minutes. Add remaining porcini.
• Now remove twine from tenderloins and then cut them diagonally before serving them with sauce.