Peppered Beef Tenderloin with Mushroom Sauce Recipe

Directions
1. Heat oven to 425 degrees F. Rub beef with oil; sprinkle with pepper. Place beef on rack in shallow roasting pan, or place diagonally in 15x10x1-inch pan. Insert ovenproof meat thermometer so tip is in middle of thickest part of beef.
2. Bake uncovered 30 to 45 minutes or until thermometer reads 135 degrees F. Cover beef loosely with tent of foil and let stand 15 to 20 minutes until thermometer reads 145 degrees F (medium-rare doneness). (Temperature will continue to rise about 10 degrees F and beef will be easier to carve.)
3. Meanwhile, in 12-inch nonstick skillet, melt butter over medium heat. Cook onion, garlic and mushrooms in butter 8 to 10 minutes, stirring occasionally, until mushrooms are  tender and beginning to brown. Stir in sherry. In small bowl, mix cornstarch and water; stir cornstarch mixture in to mushroom mixture. Stir in thyme, pepper and beef consomme; cook and stir about 2 minutes or until slightly thickened and bubbly. Stir in mustard and tomato paste until well blended. Heat  until hot. Spoon sauce over sliced beef.
Tip:
High Altitude (3500-6500 ft): In step 3, increase second cook time to 4 minutes.


Ingredients
4- to 4 1/2 pounds  beef tenderloin roast
2 tablespoons   olive or vegetable oil
2 teaspoons   coarse ground black pepper
1/4 cup   butter or margarine
1 medium  onion, finely chopped (1/2 cup)
1 clove   garlic, finely chopped
1 package  sliced fresh mushrooms (3 cups) (8 ounces)
2 tablespoons  dry sherry, if desired
1 tablespoon   cornstarch
1/4 cup   chilled water
2 teaspoons   chopped fresh or 1/2 teaspoon dried thyme leaves
1/8 teaspoon   pepper
1 can  condensed beef consomme (10 1/2 ounces)
1 teaspoon   Dijon mustard
1 teaspoon   tomato paste (from 6-ounce can)