Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus

Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus
10 Ingredients
  • 3/4 pound asparagus, trimmed at stem (fat stems should be peeled down a bit as well)
  • Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons
  • Salt
  • 4 (1-inch thick, 3 to 4-inch round) beef tenderloin steaks, about 1 pound total
  • 4 teaspoons coarse black pepper, a rounded palm full
  • 2 tablespoons butter
  • 6 white mushroom caps, very thinly sliced
  • 1/4 cup cognac or brandy, eyeball it
  • 3/4 cup cream, eyeball it
  • Chopped parsley leaves or chives, for garnish
Nutrition
1521
76% daily value
2 servings
                                       
                                            high-​fiber, low-​carb, gluten-​free
     

Fat

187% 122

Saturated

277% 55

Trans

- 0

Monounsaturated

- 50

Polyunsaturated

- 6

Carbs

5% 14

Carbs (net)

- 9

Fiber

22% 5

Sugars

- 7

Sugars, added

- 0

Protein

155% 78

Cholesterol

151% 454

Sodium

69% 1663

Calcium

22% 219

Magnesium

27% 115

Potassium

36% 1693

Iron

53% 10

Zinc

126% 14

Phosphorus

117% 819

Vitamin A

59% 530

Vitamin C

12% 11

Thiamin (B1)

41% 0

Riboflavin (B2)

63% 1

Niacin (B3)

162% 26

Vitamin B6

164% 2

Folate equivalent (total)

35% 139

Folate (food)

- 139

Folic acid

- 0

Vitamin B12

171% 4

Vitamin D

6% 1

Vitamin E

44% 7

Vitamin K

82% 98
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