Pepper Crusted Tenderloin with Mushroom Cream and Asparagus
Elevate your dinner table with this luxurious Pepper Crusted Tenderloin with Mushroom Cream and Asparagus. Perfectly seared beef tenderloin steaks are encrusted with coarsely ground black pepper for a bold, flavorful crust, then oven-roasted to tender perfection. A rich and creamy mushroom sauce, infused with shallots, garlic, and Parmesan cheese, adds an indulgent touch, while bright, lemon-kissed asparagus spears provide a crisp, fresh contrast. Ready in under an hour, this elegant meal is ideal for special occasions or a gourmet weeknight treat. Impress your guests with this harmonious blend of savory, creamy, and vibrant flavors!
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Recipe Information
Ingredients
- 4 pieces beef tenderloin steaks (about 6 oz each)
- 4 tablespoons coarsely ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely diced
- 2 pieces garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup heavy cream
- 1 quarter cup Parmesan cheese, grated
- 1 pound asparagus spears, trimmed
- 1 tablespoon lemon juice
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C).
Pat the beef tenderloin steaks dry with a paper towel and season with 1 teaspoon of kosher salt. Then press 1 tablespoon of coarsely ground black pepper onto each steak to form a crust.
Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil is hot, sear the steaks for 2-3 minutes per side until browned. Transfer the skillet to the oven and cook for an additional 6-8 minutes for medium-rare or until desired doneness is reached.
Transfer the cooked steaks to a plate and tent with foil to rest while you prepare the sauce and asparagus.
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely diced shallots and minced garlic, sautéing for 1-2 minutes until fragrant.
Add the sliced cremini mushrooms to the skillet and cook, stirring occasionally, until softened and golden, about 5-6 minutes.
Stir in 1 cup of heavy cream and bring the mixture to a gentle simmer. Cook for 2-3 minutes until thickened slightly. Stir in 1/4 cup of grated Parmesan cheese and season with salt to taste.
Meanwhile, bring a pot of salted water to a boil. Add the trimmed asparagus spears and blanch for 2-3 minutes until bright green and tender-crisp. Drain and toss with 1 tablespoon of lemon juice, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt.
To serve, plate the beef tenderloin steaks with a generous spoonful of mushroom cream sauce on top. Arrange the asparagus spears on the side. Serve immediately and enjoy!
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.9 g | 293% | |
| Saturated Fat | 106.5 g | 532% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 2531 mg | 110% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 18.3 g | ||
| Protein | 149.8 g | 300% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 544 mg | 42% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3754 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
