Pepper Crusted Tenderloin With Mushroom Cream And Roast Asparagus


  • 3/4 pound asparagus, trimmed at stem (fat stems should be peeled down a bit as well)
  • Extra virgin olive oil (EVOO), for liberal drizzling plus 2 tablespoons
  • Salt
  • 4 beef tenderloin steaks (1-inch thick, 3-4-inch round), about 1 pound total
  • 4 teaspoons coarse black pepper, (a rounded palmful)
  • 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

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