Pepper Crusted Tenderloin with Mushroom Cream Sauce
source: Rachael Ray
Ingredients
- 4 beef tenderloin steaks
- 4 teaspoons coarse black pepper
- 2 tablespoons butter
- 6 white mushroom caps, very thinly sliced
- 1 T white grape juice concentrate
- 3/4 cup cream
- Chopped parsley leaves or chives, for garnish
Directions:
- Take the chill off the meat then pour the black pepper onto a small plate. Heat the EVOO 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 3-4 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 the butter. Add mushrooms and lightly sautè them for 4-5 minutes. Season the mushrooms with salt and pepper and add white grape juice concentrate to the pan.
- Reduce the liquid by half, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2-3 minutes.
- Spoon sauce over meat.
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