This recipe is taken from the 1998 Milk Calendar. Make the Roasted Garlic Sauce ahead and enjoy this easy elegant dish in no time at all.
- Prep: 10 min - 15 min
- Cooking: 40 min - 50 min
- 3 tbsp (45 mL) cracked mixed peppercorns
- 3 tbsp (45 mL) minced fresh parsley
- 1/2 tsp (2 mL) salt
- 4 slices beef tenderloin (each approx 1 1/4 -inch /3 cm thick)
- Roasted Garlic Sauce
- 1 whole garlic bulb
- 1/4 cup (60 mL) butter softened
- 1 cup (250 mL) 35 % cream
- 2 tbsp (30 mL) brandy
- 1 tbsp (15 mL) Dijon mustard
- 4 fresh mushrooms sliced-optional
- A dash of Tabasco sauce
Preheat oven to 375 °F (190 °C).
Slice the top off the garlic bulb to expose the cloves. Rub cut end with butter, loosely wrap in foil and bake for 30 to 40 min or until very soft. Let cool slightly.
Meanwhile, mix together peppercorns, parsley and salt on a plate. Roll the edges of each tenderloin slice in peppercorn mixture; set aside.
Roasted Garlic and Brandy Sauce
Squeeze the garlic pulp into a small saucepan and mash to a smooth paste. Whisk in 35 % cream, brandy, mustard, mushrooms and Tabasco. Bring to a boil. Reduce heat to medium and continue cooking until sauce is reduced and thickened- about 6 min; set aside.
Grill or broil meat, as desired.
To serve, reheat sauce if necessary. Spoon a little sauce onto each plate, top with beef slice and spoon over more sauce.
To crack whole peppercorns, place peppercorns between 2 tea towels on a solid surface and roll with a rolling pin.
Top 5 Nutrients
|Calcium:||8 % / 86 mg|
|Vitamin B12:||167 %|
|Vitamin B6:||38 %|