Best 5 Peppered Beef Tenderloin With Mushroom Sauce Recipes

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Elevate your culinary skills and tantalize your taste buds with the exquisite Peppered Beef Tenderloin with Mushroom Sauce, a masterpiece that seamlessly blends the richness of tenderloin with the earthy flavors of mushrooms, all enveloped in a luscious, velvety sauce. This dish is a symphony of flavors and textures, sure to leave a lasting impression on your palate. Alongside this main course marvel, the article also presents a tantalizing array of complementary recipes, including:

- **Creamy Mashed Potatoes**: Indulge in the classic comfort food, prepared with creamy perfection and a hint of garlic and herbs, serving as the perfect base for the succulent beef tenderloin.

- **Roasted Asparagus with Garlic and Lemon**: Experience the vibrant flavors of roasted asparagus, delicately seasoned with garlic and lemon, adding a refreshing touch to balance the richness of the main course.

- **Homemade Dinner Rolls**: Elevate your dining experience with freshly baked dinner rolls, soft and fluffy on the inside with a golden-brown crust, perfect for mopping up every last drop of the flavorful mushroom sauce.

- **Classic Caesar Salad**: Treat yourself to a crisp and refreshing Caesar salad, featuring crisp romaine lettuce tossed in a creamy, tangy dressing, topped with crunchy croutons and shaved Parmesan cheese.

- **Chocolate Mousse**: Conclude your culinary journey with a delightful chocolate mousse, a rich and decadent dessert that offers a sweet ending to your exquisite meal.

Let's cook with our recipes!

GRILLED PEPPERED BEEF TENDERLOIN WITH A MOREL MUSHROOM CABERNET SAUCE AND WHIPPED YUKON GOLD POTATOES



Grilled Peppered Beef Tenderloin with a Morel Mushroom Cabernet Sauce and Whipped Yukon Gold Potatoes image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

4 (10-ounce) tenderloin fillets
3 tablespoons cracked black pepper
1 tablespoon kosher salt
Extra-virgin olive oil
2 ounces pure olive oil
16 ounces morel mushrooms
4 garlic cloves, minced
6 ounces cabernet sauvignon
6 ounces brown veal stock
2 tablespoons fresh thyme
4 tablespoons butter
Salt and pepper
2 pounds peeled Yukon Gold potatoes
1/4 cup heavy cream
1 pound unsalted butter
Salt and pepper

Steps:

  • For the beef: Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness.
  • For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze skillet with cabernet and reduce by 3/4. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
  • For the potatoes: Place potatoes in a stockpot with lukewarm water to cover, and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender.
  • In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream, and season with salt and pepper. Whip vigorously. Serve fillets with mushroom sauce and whipped potatoes.

BEEF TENDERLOIN IN MUSHROOM SAUCE



Beef Tenderloin in Mushroom Sauce image

Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

4 tablespoons butter, divided
1 teaspoon canola oil
2 beef tenderloin steaks (1 inch thick and 4 ounces each)
1 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional

Steps:

  • In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

BEEF TENDERLOIN WITH MUSHROOM SAUCE



Beef Tenderloin with Mushroom Sauce image

Broiled to perfection, these peppered steaks from Teresa Seaman of Pickerington, Ohio are draped with a wine and mushroom sauce for spectacular results.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)
1 tablespoon coarsely ground pepper
1/2 pound sliced fresh mushrooms
1/3 cup butter, cubed
1/2 teaspoon minced garlic
2 tablespoons all-purpose flour
1 cup beef broth
3/4 cup dry red wine or additional beef broth
1/8 teaspoon salt

Steps:

  • Rub pepper onto both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks.

Nutrition Facts :

PEPPERED BEEF TENDERLOIN WITH MUSHROOM SAUCE



Peppered Beef Tenderloin with Mushroom Sauce image

Drape a rich mushroom sauce over slices of perfectly seasoned beef tenderloin for a memorable holiday dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 12

Number Of Ingredients 15

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)

Steps:

  • Heat oven to 425°F. Rub beef with oil; sprinkle with 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.
  • 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.)
  • Meanwhile, in 12-inch nonstick skillet, melt butter over medium heat. Cook onion, garlic and mushrooms in butter 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, pepper and 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.

Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 1/2 g

BEEF TENDERLOIN WITH MUSHROOMS AND ESPAGNOLE SAUCE



Beef Tenderloin with Mushrooms and Espagnole Sauce image

Categories     Beef     Mushroom     Bake     Roast     Sauté     Christmas     Beef Tenderloin     Sherry     Gourmet

Yield Makes 10 servings

Number Of Ingredients 10

2 (2 1/2-lb) pieces trimmed center-cut beef tenderloin roast
1 tablespoon kosher salt
2 teaspoons black pepper
3 tablespoons vegetable oil
3 tablespoons unsalted butter
1 1/2 lb small fresh cremini mushrooms, cut into 1/2-inch wedges
1/2 cup medium-dry Sherry
2 2/3 cupsespagnole sauce
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.
  • Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
  • While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.
  • While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.
  • Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.
  • Serve beef with sauce.

Tips:

  • Tenderize the Beef: Use a meat mallet or the back of a heavy knife to gently tenderize the beef tenderloin before cooking. This will help break down the fibers and make the meat more tender and juicy.
  • Sear the Beef: Sear the beef tenderloin in a hot skillet over medium-high heat until it is browned on all sides. This will create a flavorful crust and help seal in the juices.
  • Use a Meat Thermometer: To ensure that the beef tenderloin is cooked to your desired doneness, use a meat thermometer. Insert the thermometer into the thickest part of the meat and cook until it reaches an internal temperature of 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 160°F (71°C) for well-done.
  • Make the Mushroom Sauce: While the beef is cooking, prepare the mushroom sauce. Sauté mushrooms, shallots, and garlic in butter until softened. Add white wine and beef broth and simmer until reduced. Stir in heavy cream and Parmesan cheese and simmer until thickened.
  • Let the Beef Rest: Once the beef is cooked, let it rest for 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Peppered Beef Tenderloin with Mushroom Sauce is an elegant and delicious dish that is perfect for a special occasion. The tenderloin is cooked to perfection and the mushroom sauce is rich and flavorful. This dish is sure to impress your guests.

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