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    You are in: Home / Recipes / Pepper Crusted Tenderloin With Mushroom Cream and Asparagus Recipe
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    Pepper Crusted Tenderloin With Mushroom Cream and Asparagus

    Pepper Crusted Tenderloin With Mushroom Cream and Asparagus. Photo by PanNan

    1/1 Photo of Pepper Crusted Tenderloin With Mushroom Cream and Asparagus

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Lainey6605's Note:

    I love steak, mushrooms and asparagus so I love this. Recipe is from Rachael Ray.

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    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt.
    3. 3
      Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10-12 minutes. Asparagus should remain bright green.
    4. 4
      Take the chill off the meat, then pour the black pepper onto a small plate.
    5. 5
      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.
    6. 6
      Sear and carmelize the meat 3-4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink.
    7. 7
      While the meat cooks, heat a small skillet over medium flame and melt then butter.
    8. 8
      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.
    9. 9
      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.
    10. 10
      Spoon sauce over meat and serve with asparagus alongside.

    Ratings & Reviews:

    • on February 04, 2007


      Delicious, quick and easy. Wonderful for a special romantic evening. I served the steak on a bed of mashed potatoes with the mushroom cream on top. The cream was so good with the potatoes, too. This is a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pepper Crusted Tenderloin With Mushroom Cream and Asparagus

    Serving Size: 1 (779 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 456.7
    Calories from Fat 387
    Total Fat 43.0 g
    Saturated Fat 20.1 g
    Cholesterol 89.9 mg
    Sodium 146.4 mg
    Total Carbohydrate 14.7 g
    Dietary Fiber 5.0 g
    Sugars 3.2 g
    Protein 8.7 g

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