Holiday dinners and dinner parties (these still do exist) are great times to share special meals.
Peppered beef tenderloin with mushrooms is a simple holiday meal that even the most newbie cook can prepare.
Peppered Beef Tenderloin a fabulous family holiday meal.
Entrees are often the hardest ones to plan.
My mom often prepared roasted mushroom garlic tenderloin for all the guests she would entertain.
Honestly, I overate each time she prepared it.
Then of course there was her Yorkshire pudding.
Peppered Beef Tenderloin with Mushrooms is definitely a festive looking entree, but it can be served anytime you want a bit more than just roast beef.
As we roll in and through the biggest holidays of the year, having a simple meat entree in your recipe box is almost a necessity.
Simple ingredients yield an elegant presentation.
So rather than yap on and on about this recipe, let’s get to the overview.
Peppered Beef Tenderloin with Mushrooms
Often the most underused spice with the best seasoning flavor available.
In fact, most of us have pepper in our kitchens already.
However, I will share that freshly milled pepper far exceeds the basic shaker pepper, but use what you’ve got!
Naturally, mushrooms are a sophisticated ‘extra’ that provides a ‘nutty’ subtle flavor but doesn’t overwhelm the roast.
Purchase unsliced mushrooms.
Wash, and slice your own.
Did you know you can leave the stems on?
Garlic, Shallots, and Olive Oil
Garlic offers a bit of star power that starts the incredible roast process.
Shallots are more delicate than a traditional yellow onion.
Actually, anytime a recipe calls for a ‘lighter’ flavor I swap out and place it in a shallot.
It’s really a more well-placed flavoring.
However if you do not have shallots, use yellow sweet onions.
The Secret Flavor of Olive Oil
Olive oil is like the second love of my life.
It’s sleek, sultry, and it can make anything taste better!
So, when preparing this peppered beef tenderloin, it will ingratiate the flavor of the mushrooms, and lighten the garlic.
However, it will also add a delectable undertone to the roast itself.
A rich crisp flavor, imparts, while just adding a delectable healthy fat to the roasting process.
Often I will zest a lemon add it into the olive oil and the overall taste is incredible.
Enjoy your holiday Peppered Beef Tenderloin with Mushrooms.
Eat, drink, and be merry and best wishes for a very enjoyable family time!
Peppered Beef Tenderloin with Mushrooms
- 5 Tablespoons of Extra Virgin Olive Oil divided
- 16 oz. white mushrooms rinsed, stems on and sliced
- 3 large shallots sliced (1 kept in reserve)
- 2 Tablespoons of fresh rosemary leaves chopped (if you don’t like rosemary sub in some basil, but only a tablespoon freshly chopped as it is stronger.
- 3 Tablespoons garlic minced
- Freshly milled black pepper (enough to coat the top of your meat about 3-4 tablespoons? less s fine as well if you prefer just a dusting.
- 1 Teaspoon of Sea salt to taste
- 3 lbs. beef tenderloin roast
- Zest of Lemon about 2 Teaspoons up to 1 Tablespoon but NOT more
- To clean the shallot you will remove both the top and the base of it.
- Cutting as little as possible off of each end.
- Then set the shallot upright on the cutting board and cut through the root which is the green in the center of it.
- From there, you will have 2 equal pieces, each that need the skin to be then peeled off.
- Toss the skin (or compost it) and repeat this process for each shallot.
- Slice shallot
- Once the onion is prepared, preheat the oven to 350°F
- Then, in a small bowl, mix 3 Tablespoons of Extra Virgin Olive Oil, rosemary, garlic, and pepper.
- Place your roast on a platter and use this mixture to rub all over the roast.
- Set this aside.
- Use the MIDDLE rack for placement only. (so place your rack in the middle and eliminate the others or move them higher or lower.
- Place the 2 Tablespoons of olive oil in the pot.
- Next, add in the shallots, allow them to bask in the olive oil for 2 minutes before moving on.
- Then, add in the mushrooms and sprinkle them with salt to taste. (5 minutes or so for this whole process)_
- The mushrooms and shallots will develop a different bit of color, and they will soften!
- Using your roasting pan (if you use one pan to cook in and are using a separate roasting pan, transfer the skillet sauteed veggies to the CENTER of your roasting pan.
- Place the roast atop the veggies. (the will then spread.
- Do make sure that there are some veggies under ALL Of the roast, not just a part.
- For those that are using a zest of lemon, now is the time to zest and sprinkle.
- YOu can either let some of the zest lands on the top of the roast or just let it sit on the base of the pan.
- Once arranged, place in the preheated oven for 45-50 minutes for medium-rare or longer for more well-done results.
- Remove from oven and rest for 10-15 minutes before serving.