Peppered Beef Tenderloin with Mushroom Sauce

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

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Servings 12

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ingredients 15
Prep Time 25 min
Total Time 1 hr 30 min

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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Directions

1 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.
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. 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.

EXPERT TIPS

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Expert Tips

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.

Drop leftover tomato paste by tablespoonfuls onto a cookie sheet lined with plastic wrap, then freeze. Store in a freezer bag.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 6g, 6% Trans Fat 1/2g 1/2% ),
Cholesterol: 85mg; 85%;
Sodium: 240mg; 240%;
Total Carbohydrate: 3g; 3%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 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;