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PEPPER CRUSTED BEEF TENDERLOIN

with Mushroom Cream Sauce


Active Time : 15 minutes
Total Time : 1 hour
Serves : 8 servings

INGREDIENTS

  • 1 (2 pound) premium angus whole beef tenderloin
  • 1 tablespoon olive oil
  • - sea salt
  • 1 1/2 tablespoons fresh cracked black pepper
  • 3 tablespoons butter
  • 1/4 cup chopped shallots
  • 1 tablespoon chopped garlic
  • 2 3.5 ounce packages shiitake mushrooms (3.5 ounce) stems removed, sliced
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons cognac
  • 1 1/2 cups whipping cream

DIRECTIONS

Rub beef with olive oil; season with desired amount of salt and coat with black pepper. Place in a shallow roasting pan that has been sprayed with no-stick cooking spray.

Roast in a preheated 425°F oven 35-40 minutes or until desired doneness is reached (135°F for medium rare; 150°F for medium). Transfer roast to carving board; tent loosely with aluminum foil. Allow roast to sit 10-15 minutes (internal temperature will continue to rise to 145°F for medium rare and 160°F for medium while resting).

In large saucepan, heat butter over medium-high heat. Add shallots and garlic; sauté 1 minute. Add in mushrooms and thyme; salt and pepper to taste. Sauté 5 minutes. Add in cognac and sauté until evaporated. Add in cream and bring to a simmer. Simmer, stirring frequently 5 minutes. Serve with tenderloin.