Pepper Crusted Tenderloin with Mushroom Cream and R

Name: Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
3
Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes.
4
Asparagus should remain bright green.
5
Take the chill off the meat then pour the black pepper onto a small plate.
6
Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat.
7
When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet.
8
Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink.
9
While the meat cooks, heat a small skillet over medium flame and melt then butter.
10
Add mushrooms and lightly saute them for 4 to 5 minutes.
11
Season the mushrooms with salt and pepper and add cognac or brandy to the pan.
12
Be careful of flare ups.
13
You may want to add the liquor off the stove top then return the skillet to the heat.
14
Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through.
15
Reduce heat a bit and let sauce thicken 2 to 3 minutes.
16
Spoon sauce over meat and serve with asparagus alongside.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions