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Pepper Crusted Tenderloin Roast

Western.Chefs's picture
Ingredients
  Trimmed beef tenderloin 4 Pound (1 Whole)
  Black peppercorns 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Chopped fresh thyme/1 teaspoon dried thyme leaves 1 Tablespoon
  Balsamic wine vinegar/Red wine vinegar 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Unsalted butter 1 Tablespoon
  Shitake mushrooms/White mushrooms 8 Ounce, sliced (3 Cups)
  Shallots 1⁄2 Cup (8 tbs), minced (4 Pieces)
  Black pepper 1⁄4 Teaspoon
  Beef stock/Low sodium broth 2 1⁄2 Cup (40 tbs)
  Dry white wine/Beef stock 1⁄2 Cup (8 tbs)
  Tomato paste 1 Tablespoon
  Bay leaf 1
  Reduced fat sour cream 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Minced parsley 2 Tablespoon
Directions

1. Tuck the thin end of the meat under the roast and tie with clean cotton string at 1/2-inch intervals. Using a rolling pin or the bottom of a heavy saucepan, crush the peppercorns between 2 sheets of paper towel. In a small bowl, mix the peppercorns, 2 cloves of the garlic, 1/2 of the thyme, and the vinegar. Rub this paste over the entire roast, place on a plate, cover with plastic wrap, and marinate in the refrigerator for 2 hours.
2. Preheat the oven to 450°F. Sprinkle the meat with 1/2 teaspoon of the salt, then place it on a rack in a shallow roasting pan. Roast, uncovered, until the meat is the way you like it (for rare, 35 minutes or until an instant-read thermometer inserted into the center reads 135°F; for medium, 45 minutes or 155°F). Remove to a cutting board, cover with foil, and let stand for 5 minutes.
3. While the meat is roasting, prepare the sauce. In a large saucepan, melt the butter over moderately high heat. Stir in the mushrooms, shallots, the remaining 2 cloves of garlic, the remaining 1/4 teaspoon of salt, and the pepper and saute for 5 minutes or until tender. Add the stock, wine, tomato paste, the remaining thyme, and the bay leaf; bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes.
4. In a small bowl, blend the sour cream and cornstarch and stir into the sauce. Simmer 5 minutes more, stirring constantly, until slightly thickened. Discard the bay leaf.
5. Transfer the meat to a cutting board and remove the strings. Place the roasting pan with the drippings over moderately-high heat; add the water and boil for 3 minutes, scraping up all of the browned bits. Strain this liquid into the sauce and stir in the parsley. Slice the meat 1 inch thick, arrange on a warm serving platter, and spoon the sauce around it. Serve with Farmhouse Horseradish Cream if you wish, and baked potatoes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Cook Time: 
80 Minutes
Servings: 
8

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