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Pepper Crusted Beef Tenderloin

with Mushroom Cream Sauce

Active Time: 15 minutes

Total Time: 1 hour

Serves: 8 servings


Pepper Crusted Beef Tenderloin


  • 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.


Serving Size: 1/8 of recipe
  • Calories 405kcal -
  • Total Fat 25g -
  • Saturated Fat 11g -
  • Cholesterol 145mg -
  • Sodium 150mg -
  • Carbohydrates 3g -
  • Fiber 0g -
  • Protein 34g -