Peppered Beef Tenderloin with Mushroom Sauce

Name: Peppered Beef Tenderloin with Mushroom Sauce
Prep time: 25 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 beef tenderloin roast (4 to 4 1/2 lb); 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; 1/8 teaspoon pepper; 1 can (10 1/2 oz) condensed beef consommé; 1 teaspoon Dijon mustard; 1 teaspoon tomato paste (from 6-oz can)

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Prep 25 min
Total 1 hr 30 min
Ingredients 15
Servings 12

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by Qué Rica Vida Cocina

Updated Jan 5, 2012

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Ingredients

1 beef tenderloin roast (4 to 4 1/2 lb)
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
1/8 teaspoon pepper
1 can (10 1/2 oz) condensed beef consommé
1 teaspoon Dijon mustard
1 teaspoon tomato paste (from 6-oz can)

Directions

1

Heat oven to 425°F. Rub beef with oil; sprinkle with coarse 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.
2

Bake uncovered 30 to 45 minutes or until thermometer reads 135°F. Cover beef loosely with tent of foil and let stand 15 to 20 minutes until thermometer reads 145°F (medium-rare doneness). (Temperature will continue to rise about 10°F and beef will be easier to carve.)
3

Meanwhile, in 12-inch nonstick skillet, melt butter over medium heat. Add onion, garlic and mushrooms; cook 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, 1/8 teaspoon pepper and the beef consommé; 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.

Expert Tips

tip 1
Make the sauce up to a day ahead, then cover and refrigerate. Stir sauce; cover and microwave on High 1 minute or until hot. Stir again.
tip 2
Drop leftover tomato paste by tablespoonfuls onto a cookie sheet lined with plastic wrap, then freeze. Once the drops are frozen, store them in a freezer bag.

Nutrition Information

270 Calories, 15g Total Fat, 30g Protein, 3g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 270

Calories from Fat: 140

Total Fat: 15g; 24%

Saturated Fat: 6g; 29%

Trans Fat: 1/2g

Cholesterol: 85mg; 28%

Sodium: 240mg; 10%

Potassium: 510mg; 15%

Total Carbohydrate: 3g; 1%

Dietary Fiber: 0g; 0%

Sugars: 0g

Protein: 30g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.