Pepper Crusted Tenderloin Roast Recipe
Ingredients
| 1 whole trimmed beef tenderloin (4 pounds) | ||
| Black peppercorns | 1 Tablespoon | |
| Garlic | 4 Clove (5gm), minced | |
| 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves | ||
| 1 tablespoon balsamic or red wine vinegar | ||
| Salt | 3/4 Teaspoon | |
| Unsalted butter | 1 Tablespoon | |
| Shitake mushrooms | 8 Ounce, sliced | |
| 4 shallots, minced (1/2 cup) | ||
| Black pepper | 1/4 Teaspoon | |
| 2 1/2 cups Beef Stock or low- sodium broth | ||
| 1/2 cup dry white wine or beef stock | ||
| Tomato Paste | 1 Tablespoon | |
| Bay Leaf | 1 | |
| 1/4 cup reduced-fat sour cream | ||
| Cornstarch | 1 Tablespoon | |
| Cold water | 1/2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, minced | |
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.
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.
Chef
