Peppercorn Beef Tenderloin Roast with Mushroom Cream Sauce
Servings: 8
Calories: 903kcal
Equipment
- roasting pan
- rack
Ingredients
- 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
Instructions
- 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 (145°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.
Nutrition
Calories: 903kcal | Carbohydrates: 5g | Protein: 54g | Fat: 73g | Saturated Fat: 33g | Cholesterol: 234mg | Sodium: 836mg | Potassium: 1115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 419IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 7mg