Pepper Crusted Tenderloin With Mushroom Cream And Asparagus Recipes

Steps:

• In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently. , Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a baking sheet. , Bake at 425° for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a baking sheet. Broil 3-4 in. from heat for 2-3 minutes or until lightly golden brown. , Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Steps:

• Rub pepper onto both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks.

Steps:

• Directions
• Prepare the veggies: dice the asparagus into 1 ½ inch pieces, dice the shallots, de-stem the mushrooms
• Prepare the pasta according to the package directions.
• While the pasta is boiling, add all the ingredients for the asparagus (diced asparagus, avocado oil, garlic, Himalayan pink salt, ground black pepper) to a skillet and sauté on medium/high heat for 4 - 5 minutes. Set aside.
• While the pasta is boiling, add all the ingredients for the mushroom sauce to a Vitamix, or high speed blender, and blend until creamy and smooth; adjust the seasonings to your preference and water to get the consistency you prefer.
• In a large mixing bowl, add the cooked pasta, sautéed asparagus and mushroom sauce together and gently toss until it is well combined and evenly distributed.

Steps:

• Tuck thin tail end of tenderloin under roast for even thickness; tie beef at 3-in. intervals with kitchen string. Place in a large resealable plastic bag. Add Worcestershire sauce, salt, Beau Monde seasoning and lemon juice. Seal bag and turn to coat. Refrigerate 1 hour., Drain beef, discarding marinade. Sprinkle beef with pepper. Prepare grill for indirect heat, using a drip pan. Place beef over drip pan and grill, covered, over indirect medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 1-1/4 hours, turning and basting with 1/4 cup melted butter. Remove roast from grill; tent with foil. Let stand 15 minutes before slicing., Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Saute mushrooms with salt and pepper until tender, 8-10 minutes. Stir in lemon juice. Cut string and slice beef. Serve with mushrooms.

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

Steps:

• Heat oven to 475 degrees.
• Let tenderloin rest at room temperature 1 hour. Pat meat with paper towels to dry, then lightly coat all over with oil. Sprinkle evenly with salt and ground peppercorns, gently pressing to help them adhere.
• Set a cast-iron griddle or large roasting pan over two burners and heat over high until hot. Carefully rub griddle lightly with oil. (If using a roasting pan, add enough oil to barely coat the bottom of the pan.) Heat until hot but not smoking, then place the tenderloin on the griddle and sear on all sides, about 3 minutes per side. Use tongs to transfer beef to a rack set in a rimmed baking sheet.
• Roast until an instant-read thermometer inserted into thickest part registers 125 degrees for medium-rare, 20 to 30 minutes. Let rest 10 minutes.
• Transfer tenderloin to a carving board and slice to desired thickness (about 1/2 inch is a nice size) before serving.

Steps:

• Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
• Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.

Steps:

• Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
• Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

Steps:

• Roll out each pastry sheet on work surface to 10-inch square. Cut each into 4 squares. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Arrange squares on 2 rimmed baking sheets. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Melt butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Sauté until tender and lightly browned, about 4 minutes. Transfer mushrooms to large bowl; cool 15 minutes. Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Mix in crème fraîche and cheese. DO AHEAD: Filling can be made 1 day ahead. Cover; chill.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Mound filling atop pastry squares, leaving 1/2-inch plain border.
• Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Transfer to plates; garnish with thyme sprigs.
• Sold at most supermarkets and at specialty foods stores.

Steps:

• Preheat oven to 425 degrees.
• Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt.
• 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.
• Take the chill off the meat, then pour the black pepper onto a small plate.
• 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.
• Sear and carmelize 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 then butter.
• 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.
• 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.
• Spoon sauce over meat and serve with asparagus alongside.