We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    43
  • Pinterest
    25
  • Save
    15
  • WhatsApp
  • Print
    46

Peppered Beef Tenderloin with Mushroom Sauce

  • Prep 25 min
  • Total 1 hr 30 min
  • Ingredients 15
  • Servings 12

Ingredients

1
beef tenderloin roast (4 to 4 1/2 lb)
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)
© 2012 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Calories from Fat
140
% Daily Value
Total Fat
15g
24%
Saturated Fat
6g
29%
Trans Fat
1/2g
Cholesterol
85mg
28%
Sodium
240mg
10%
Potassium
510mg
15%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
30g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
15%
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;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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. Once the drops are frozen, store them in a freezer bag.

Directions

  • 1 Heat oven to 425°F. Rub beef with oil; sprinkle with coarse 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. Add onion, garlic and mushrooms; cook 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, 1/8 teaspoon pepper and the 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.

Rate and Comment