Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus
- 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
- Preheat oven to 425 degrees F.
- Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt.
- Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes.
- Asparagus should remain bright green.
- Take the chill off the meat then pour the black pepper onto a small plate.
- Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat.
- When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet.
- Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink.
- While the meat cooks, heat a small skillet over medium flame and melt then butter.
- Add mushrooms and lightly saute them for 4 to 5 minutes.
- Season the mushrooms with salt and pepper and add cognac or brandy to the pan.
- Be careful of flare ups.
- You may want to add the liquor off the stove top then return the skillet to the heat.
- Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through.
- Reduce heat a bit and let sauce thicken 2 to 3 minutes.
- Spoon sauce over meat and serve with asparagus alongside.
extravirgin olive oil, salt, beef tenderloin, coarse black pepper, butter, white mushroom caps, cognac, cream, parsley
Taken from www.foodnetwork.com/recipes/rachael-ray/pepper-crusted-tenderloin-with-mushroom-cream-and-roast-asparagus-recipe.html (may not work)