Serves 6-8 people
2 lbs. Trimmed Beef Tenderloin
1/2 c. Crushed Multi-Colored Peppercorn
1 c. Bourbon, Separated in two 1/2c. portions
1 Stick of Butter, plus 4 tbsp. Butter
2 8 oz. Packages of Sliced Button Mushrooms
6 Sprigs of Thyme
4 tbsp. flour
Set oven to 425. In a small saucepan, add 1 stick butter and 1/2c. bourbon. Once the butter is slightly bubbling and browned, remove from heat. Coat the beef tenderloin with the butter sauce in a roasting pan, then sprinkle with salt and roll in peppercorns on a separate sheet pan. Add 3 sprigs of thyme and mushrooms to the roasting pan and add the peppercorn tenderloin on top. Roast in the oven for 20-25 minutes or until the internal temperature is 120.
Remove the tenderloin from the roasting pan and set aside slightly covered to rest. Remove the thyme springs but, SAVE THE JUICES.
Add 4 tbs. of the remaining butter and 1/2 c. bourbon to a saucepan and melt. Then add the flour and create a roux. Make sure it’s creamy, not lumpy. Next, slowly add the remaining juices (need 1 c. of juices) and mushrooms to the saucepan and constantly stir not letting it come to a full boil. If there is not enough for 1 cup of the juices you can add beef broth. Let simmer for 5-8 minutes until it’s a gravy consistency.
Slice tenderloin, top with gravy, and serve with the remaining springs of thyme.
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