Peppercorn Beef Tenderloin Roast with Mushroom Cream Sauce is an elegant meal, perfect for holidays and time around the family table. The recipe depends on great beef and flavorful spices, not tricky techniques for a perfect taste. Simple and delicious.
Every year, around holiday time, I start thinking about all the new dishes I want to try for the holiday meal. Okay, who am I kidding – every holiday meal. Because I like to cook, my imagination runs away with me and I fill notebooks with ideas for everything from lavish mains to pre-made casseroles. Every year, I have to go through the same routine of narrowing down my ideas from what is imaginable to what is do-able.
Even if you hate to cook, our kitchens are probably similar during the holiday. Kids are out of school, guests are visiting, the dog is underfoot, and I keep tripping over the plasticware my kids leave in the floor so they can fit inside the fort that used to be called my kitchen cabinet. So the fantasy of lavish, sit down meals that I spend hours preparing, sitting down in our nice clothes, and having long chats over wine about everything we love about the holiday season – well, at this point is more fantasy than reality. I am generally just happy to get to the table with more food on the table than my clothes.
This Peppercorn Beef Tenderloin Roast with Mushroom Cream Sauce is exactly the kind of recipe that actually makes the cut for the holiday. It depends on great beef – Certified Angus Beef brand, which is the highest quality of beef you can buy. And a simple blend of spices and roasting technique that make it come out perfectly, every time with no fuss.
I love cooking a whole beef tenderloin roast because it is so elegant. The flavor of this particular cut is mild and the texture is so tender, it is almost buttery. It pairs well with the rich mushroom sauce and the result is restaurant quality. Historically I have roasted far less beef than I do now. Now, I tend to favor roasting over other techniques when I need a meal to come together easily. Certified Angus Beef brand launched their RoastPerfect app earlier this year and ever since, it has been my go-to tool when looking for a meaty main dish.
The RoastPerfect app outlines everything from where you can buy Certified Angus Beef brand, to what roast to choose, exactly how much to buy and even cooking instructions and time to the minute (yes, the minute). I consider roasting to be officially demystified. If you are considering your holiday menu, I highly suggest you download the app and have a look around. You will be shocked at how easy it is to put an amazing main on your holiday table in the middle of all the chaos the holiday brings!
If you are interested in learning more about Certified Angus Beef brand, you can follow them online here:
Also, make sure to follow the RoastPerfect Pinterst Board. It is full of great ideas for the holiday, including Certified Angus Beef brand recipes, sides, and even dessert.
Disclosure: This post is sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
- 1 4-5 lb Beef Tenderloin Roast trimmed and tied
- 2 tbsp whole peppercorns
- 2 tsp kosher salt
- 4 tbsp butter
- 16 oz mushrooms
- 2 shallots peeled and sliced into rings
- 1 tsp thyme dried
- 1/2 cup beef broth
- 1/2 cup heavy cream
- Preheat oven to 450°F.
- Crush the peppercorns with a mortar and pestle, spice grinder or mallet until the peppercorns are broken but not powdery.
- Combine peppercorns and salt in a small bowl.
- Place tenderloin on rack in shallow roasting pan; rub seasonings evenly onto beef.
- Roast for 15 minutes; reduce heat to 325°F and roast approximately 1 hour for medium doneness (135-140°F on thermometer).
- Remove from oven, tent loosely with foil and rest 15 minutes before carving.
- While roast is resting, melt butter in a large saute pan. Add mushrooms, sliced shallots, thyme, salt and pepper to taste, and allow the mushrooms to cook until their liquid releases, about 8 minutes. Add 1/2 cup of beef broth, 1/2 cup of cream and whisk gently to combine. Allow the mixture to reduce until it reaches your desired consistency. If the sauce is too thick, you can add a little extra broth to thin it before serving.
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