Beef Fillet with Pepper and Mushroom Sauce

Beef Fillet with Pepper and Mushroom Sauce

15 Ingredients

Beef Fillet with Pepper and Mushroom Sauce

  • 1 beef fillet (4 to 4 1/2 pounds)
  • 2 tablespoons of olive oil or vegetable oil
  • 2 teaspoons ground black pepper
  • 1/4 cup butter or margarine
  • 1 medium onion, finely chopped (1/2 cup)
  • 1 clove of garlic, finely chopped
  • 1 packet (8 oz.) of fresh, sliced mushrooms (3 cups)
  • 2 tablespoons of dry sherry, optional
  • 1 tablespoon of corn starch
  • 1/4 cup of cold water
  • 2 teaspoons of fresh thyme leaves or 1/2 teaspoon dried thyme leaves, chopped
  • 1/8 teaspoon pepper
  • 1 can (10 1/2 oz) of beef broth, condensed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pasta or tomato puree from a 6 oz. Can


Nutritional Information


Calories 270 Calories derived from fat 140

Total fat 15g

Saturated Fata 6g

Trans fat 1/2g

Cholesterol l85mg

Sodium 240mg

Potassium 510mg

Total carbohydrates 3g

Dietary Fibers 0g

Sugar 0g

Protein 30g%

Daily Value*:

Vitamin A6%

Vitamin C0%

Calcium 0%

Iron 15%


0 starch; 0 fruits; 0 other carbohydrates; 0 skimmed milk; 0 skim milk; 0 milk; 0 vegetable; 0 lean extra meat; 4 1/2 lean meat; 0 meat high in fat; 1/2 fat;

* Daily values based in a diet of 2000 calories.



  • Prepare the sauce one day in advance; cover and refrigerate it. Stir the sauce; cover and bake in the microwave, at high heat, 1 minute until hot.
  • Drop spoonful of tomato paste on a baking tray covered with plastic wrap and freeze. Once the drops freeze, store them in a freezer bag.

Step 1
Preheat the oven at 425 °F. Spread the meat with oil; sprinkle with ground pepper. Put the meat in a shallow roasting pan or place it diagonally in a 15x10x1 inch baking pan. Insert a meat thermometer, so that the tip is in the center of the thickest part of the meat..

Step 2
Bake uncovered 30 to 45 minutes or until the thermometer reaches 135 °F. Cover the meat with aluminum foil or let it rest for 15 to 20 minutes, until the thermometer reaches 145 °F (medium term). (The temperature will continue to rise by approximately 10 °F and it will be easier to cut the meat).

Step 3
Meanwhile, in a non-stick or 12-inch non-stick skillet, melt butter over medium heat. Add onion, garlic and mushrooms; Cook 8 to 10 minutes, stirring occasionally, until the mushrooms are completely tender and begin to brown. Add the sherry. In a small bowl, mix the cornstarch and water; add this mixture to mushrooms. Add the thyme, an eighth of a teaspoon of pepper and the beef broth; cook and stir for 2 minutes or until the mixture is slightly thick and make bubbles. Add the mustard and tomato paste; mix well. Heat it up. With a spoon, serve the sauce on the beef.