This Beef Tenderloin Roast au Poivre & Mushrooms takes the classic French Steak au Poivre and uses a pepper and salt encrusted tenderloin roast instead.
Pre-heat your oven to 350 °F.
Combine the oil, pepper, thyme and salt together to form a paste. Pat the tenderloin roast dry, then apply the paste in a even layer on top of the roast and down the sides. Place in a skillet.
Cook the tenderloin roast until it is ten degrees before your desired internal temperature. ( example, if you want medium rare at 135 °F, then remove the roast when the thermometer reads 125 °F.
Remove the roast, place it on a plate and tent it with tinfoil.
Using oven mitts as the skillet is hot, place it on the stove. Over medium heat, melt the butter and mix with the drippings from the roast. Add in the shallot and fry for 4-5 minutes.
Add in the mushrooms and continue to fry with the shallots. Fry until the scallions are soft and tender and the mushrooms have reduced in size and are fully cooked.
Add the cognac in and fry for another 2-3 minutes, letting it soak into the mushrooms and evaporate slightly. Scrape the bottom of the skillet, using the cognac to deglaze it.
Stir in the cream and heat.
Slice the tenderloin roast into disks. Top with the cognac mushroom sauce and serve.