Beef Tenderloin with Mushroom Cream Sauce
(4-lb.) beef tenderloin, trimmed and tied
¼ cup Dijon mustard
1 cup panko breadcrumbs
2 tablespoons Scenic City Grilling Pepper
2 tablespoons olive oil
Line a baking sheet with aluminum foil.
Pat beef dry, let stand at room temperature for 1 hour.
Preheat oven to 375ºF.
In a small bowl, combine breadcrumbs and grilling pepper. Stir in oil. Brush mustard evenly all over beef. Carefully press breadcrumb mixture all over beef to fully coat.
Roast in preheated oven until a meat thermometer inserted into thickest portion of beef registers 120ºF, 45 to 50 minutes. Remove from oven; rest 30 minutes. (The beef will continue to cook as it rests.) Cut beef into ¾ to 1-inch-thick slices, and serve with Mushroom Cream Sauce.
Mushroom Cream Sauce
2 Tablespoons salted butter
2 shallots, minced
12 ounces assorted shiitake mushrooms, sliced
2 teaspoons dijon mustard
1/2 cup dry white wine
1 cup heavy cream
1/3 cup grated parmesan
1 teaspoon Scenic Grilling Pepper
In a skillet over medium high heat, melt the butter. Add the shallots, mushrooms, and grilling pepper. Saute for 8-10 minutes until the mushrooms & shallots have caramelized. Remove the mix from the skillet and set aside. Add the wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduced by about 1/3. Slowly add the cream and whisk in the mustard. Bring the sauce up to a boil the reduce the heat to low. Simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and whisk in the parmesan. Gently fold in the mushrooms. Sauce is ready to serve.