Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus Recipe

Looking for an easy Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus recipe? Learn how to make Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus using healthy ingredients.


Submitted by robinelie

Makes 6 servings



3/4 pound asparagus, trimmed at stem (fat stems should be peeled down a bit as well) Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons Salt 4 (1-inch thick, 3 to 4-inch round) beef tenderloin steaks, about 1 pound total 4 teaspoons coarse black pepper, a rounded palm full 2 tablespoons butter 6 white mushroom caps, very thinly sliced 1/4 cup cognac or brandy, eyeball it 3/4 cup cream, eyeball it Chopped parsley leaves or chives, for garnish

Recipe Ingredients for Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus

3/4 pound asparagus, trimmed at stem (fat stems should be peeled down a bit as well)
3 tablespoons Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons
1/2 teaspoon Salt
16 oz. Beef steak
4 teaspoons coarse black pepper, a rounded palm full
2 tablespoons margarine
1/2 cup mushroom caps, very thinly sliced
1/4 cup beef broth
3/4 cup heavy cream, eyeball it
1 Chopped parsley leaves or chives, for garnish

Recipe Directions for Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus

  1. Preheat oven to 425 degrees F.

  2. Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt. Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes. Asparagus should remain bright green.

  3. Take the chill off the meat then pour the black pepper onto a small plate. Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink.

  4. While the meat cooks, heat a small skillet over medium flame and melt then butter. Add mushrooms and lightly sauté them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add cognac or brandy to the pan. Be careful of flare-ups. You may want to add the liquor off the stovetop then return the skillet to the heat. Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes. Spoon sauce over meat and serve with asparagus alongside.

Categories

Main Dish

Nutrition Facts
Serving Size 176.5g
Amount Per Serving
Calories
304
Calories from Fat
189
% Daily Value*
Total Fat
21.0g
32%
Saturated Fat
6.9g
35%
Trans Fat
0.0g
Cholesterol
88mg
29%
Sodium
328mg
14%
Potassium
477mg
14%
Total Carbohydrates
3.8g
1%
Dietary Fiber
1.6g
6%
Sugars
1.2g
Protein
25.1g
Vitamin A 16% Vitamin C 6%
Calcium 4% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sugar
  • High in selenium
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in saturated fat
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement