Skip to Content
Menu

Peppered Beef Tenderloin with Mushroom Sauce

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Dec 11, 2009
  • Save
  • Share
  • Jump to Recipe
Drape a rich mushroom sauce over slices of perfectly seasoned beef tenderloin for a memorable holiday dinner.

Peppered Beef Tenderloin with Mushroom Sauce

  • Prep Time 25 min
  • Total 1 hr 30 min
  • Servings 12
  • Ingredients 15
  • Save
  • Share
  • Print
  • Keep Screen On

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)

Instructions

  • Step 
    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.
  • Step 
    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.)
  • Step 
    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.

Nutrition

270 Calories
15g Total Fat
30g Protein
3g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
140
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.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved