Peppered Beef Tenderloin with Mushroom Sauce Recipe
Drape a rich mushroom sauce over slices of perfectly seasoned beef tenderloin for a memorable holiday dinner.
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Cooking tools:
- Oven
- Roasting pan
- Roasting rack
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Tongs
- Instant-read thermometer
- Aluminum foil
- Kitchen towel
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
- 1/8 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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