Peppered Beef Tenderloin with Mushroom Sauce

 

4- to 4 1/2-lb beef tenderloin roast

2

tablespoons olive or vegetable oil

2

teaspoons coarse ground black pepper

1/4

cup butter or margarine

1

medium onion, finely chopped (1/2 cup)

1

clove garlic, finely chopped

1

package (8 oz) sliced fresh mushrooms (3 cups)

2

tablespoons dry sherry, if desired

1

tablespoon cornstarch

1/4

cup cold water

2

teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves

1/8

teaspoon pepper

1

can (10 1/2 oz) condensed beef consommé

1

teaspoon Dijon mustard

1

teaspoon tomato paste (from 6-oz can)

• 1 Heat oven to 425°F. Rub beef with oil; sprinkle with pepper. Place beef on rack in shallow roasting pan, or place diagonally in 15x10x1-inch pan. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• 2 Bake uncovered 30 to 45 minutes or until thermometer reads 135°F. Cover beef loosely with tent of foil and let stand 15 to 20 minutes until thermometer reads 145°F (medium-rare doneness). (Temperature will continue to rise about 10°F and beef will be easier to carve.)
• 3 Meanwhile, in 12-inch nonstick skillet, melt butter over medium heat. Cook onion, garlic and mushrooms in butter 8 to 10 minutes, stirring occasionally, until mushrooms are completely tender and beginning to brown. Stir in sherry. In small bowl, mix cornstarch and water; stir cornstarch mixture into mushroom mixture. Stir in thyme, pepper and beef consommé; cook and stir about 2 minutes or until slightly thickened and bubbly. Stir in mustard and tomato paste until well blended. Heat just until hot. Spoon sauce over sliced beef.