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Ingredients

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

Description

Food Network Invites You To Try This Pepper Crusted Tenderloin With Mushroom Cream And Roast Asparagus Recipe From Rachael Ray.

Food Network