Peppered Beef Tenderloin with Mushroom Sauce Recipe

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Peppered Beef Tenderloin with Mushroom Sauce

Drape a rich mushroom sauce over slices of perfectly seasoned beef tenderloin for a memorable holiday dinner.

  • 4- to 4 1/2 pounds beef tenderloin roast
  • 2 tablespoons olive or vegetable oil
  • 2 teaspoons coarse ground black pepper
  • 1/4 cup butter or margarine
  • 1 medium onion, finely chopped (1/2 cup)
  • 1 clove garlic, finely chopped
  • 1 package sliced fresh mushrooms (3 cups) (8 ounces)
  • 2 tablespoons dry sherry, if desired
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
  • 1/8 teaspoon pepper
  • 1 can condensed beef consomme (10 1/2 ounces)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon tomato paste (from 6-ounce can)
  • Heat oven to 425 degrees F. Rub beef with oil; sprinkle with pepper. Place beef on rack in shallow roasting pan, or place diagonally in 15x10x1-inch pan. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
  • Bake uncovered 30 to 45 minutes or until thermometer reads 135 degrees F. Cover beef loosely with tent of foil and let stand 15 to 20 minutes until thermometer reads 145 degrees F (medium-rare doneness). (Temperature will continue to rise about 10 degrees F and beef will be easier to carve.)
  • Meanwhile, in 12-inch nonstick skillet, melt butter over medium heat. Cook onion, garlic and mushrooms in butter 8 to 10 minutes, stirring occasionally, until mushrooms are completely tender and beginning to brown. Stir in sherry. In small bowl, mix cornstarch and water; stir cornstarch mixture into mushroom mixture. Stir in thyme, pepper and beef consomme; cook and stir about 2 minutes or until slightly thickened and bubbly. Stir in mustard and tomato paste until well blended. Heat just until hot. Spoon sauce over sliced beef.
  • High Altitude (3500-6500 ft): In step 3, increase second cook time to 4 minutes.
Nutrition Facts
  • Calories 270 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g, Trans Fat 1/2g); Cholesterol 85mg; Sodium 240mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 0g); Protein 30g. Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 15%. Exchanges: 0 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 1/2 Lean Meat; 1/2 Fat. Carbohydrate Choices: 0.
  • Percent Daily Values are based on a 2,000 calorie diet
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