Beef With Mushroom Peppercorn Sauce Super Simple Recipes

PEPPERED BEEF TENDERLOIN WITH MUSHROOM SAUCE

Peppered Beef Tenderloin with Mushroom Sauce image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 12

Number Of Ingredients 15

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)

Steps:

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.
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.)
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 Facts : Calories 270, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 1/2 g

BEEF WITH MUSHROOM PEPPERCORN SAUCE SUPER SIMPLE

Beef With Mushroom Peppercorn Sauce Super Simple image

This is a lovely dish you can whip up at the last minute. Its SO EASY, yet so delicious, if you have guests they will ask you for the recipe indeed. Enjoy!

Provided by cooking in cairo...

Categories Steak

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 -8 boneless beef steaks, sliced thin (any beef you like as long as they are sliced thin)
4 tablespoons butter
1 tablespoon cornstarch
1 teaspoon Gravy Master or 1 teaspoon Kitchen Bouquet
1 teaspoon ground black pepper
2 tablespoons ground pepper (i use green, pink and black, but just black ok too)
1 teaspoon ground sea salt
1 chicken bouillon cube
1 teaspoon garlic salt
1 teaspoon cream
1 cup fresh mushrooms

Steps:

Coat steaks with ground sea salt, garlic powder and ground black pepper.
Let sit in refrigerator for at least half hour.
Melt 2 tablespoons butter in pan, cook mushrooms, there will be water, cook down until water gone and mushrooms browned a bit, set aside and keep warm.
In same pan add 2 tablespoons butter put in steaks and brown. Once juices are gone and steaks are brown, add some water, cover and cook until tender.
Remove steaks to platter and keep warm.
If there is some juice left in pan good, if not add water and scrape up browned bits.
Then in the same pan, crack peppercorns into pan, add some water if you need to, Gravy Master, chicken boullion and simmer for approximately 15 minutes.
In a bowl mix cornstarch and water and add to pan. Season to taste with salt & pepper.
Once to your taste and thickness, add mushrooms and steaks to sauce.
Before serving add cream to give a nice color and smoothness.
Great with garlic mashed potatoes or rice.

Nutrition Facts : Calories 127.2, Fat 12.1, SaturatedFat 7.5, Cholesterol 31.5, Sodium 852.1, Carbohydrate 4.9, Fiber 1.1, Sugar 0.5, Protein 1.2

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