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Peppered Beef Tenderloin with Mushroom Sauce
Peppered Beef Tenderloin with Mushroom Sauce
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Elevate your holiday dinner with succulent beef tenderloin drizzled with luscious mushroom sauce.
Ingredients:
  • 4- to 4 1/2-lb 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 (8 oz) sliced fresh mushrooms (3 cups)
  • 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 can (10 1/2 oz) condensed beef consommé
  • 1 teaspoon Dijon mustard
  • 1 teaspoon tomato paste (from 6-oz can)
Instructions:
  • Preheat oven to 425°F. Massage beef with oil and season generously with pepper. Arrange beef on a rack in a roasting pan or diagonally in a 15x10x1-inch pan. Insert an ovenproof meat thermometer into the center of the thickest part of the beef.
  • Bake uncovered for 30-45 minutes until the thermometer reads 135°F. Then, cover the beef loosely with foil and let it sit for 15-20 minutes until the thermometer reads 145°F (medium-rare). Allow the beef to rest as the temperature will increase by 10°F and it will be easier to carve.
  • In a 12-inch nonstick skillet, melt butter over medium heat. Saute onion, garlic, and mushrooms for 8 to 10 minutes until mushrooms are tender and starting to brown. Add sherry. In a small bowl, combine cornstarch and water; mix into mushroom mixture. Add thyme, pepper, and beef consomme; cook for about 2 minutes until slightly thickened. Stir in mustard and tomato paste until well combined. Heat until everything is hot. Serve the sauce over sliced beef.

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