Mushroom Stuffed Tenderloin With Red Bell Pepper Sauce Recipe

Ingredients

5 T butter

1 cup chopped red pepper

1/4 cup minced shallot

1/4 lb shiitake mushrooms chopped

3-4 lbs beef tenderloin

olive oil

RED BELL PEPPER SAUCE:

1 1/2 cups chopped red bell pepper

7 T beeth broth

1 1/2 tsp fresh lemon juice

1 stick butter cut into tablespoons

2 T sour cream, room temp

Preparation

melt butter in heavy skillet over medium heat. add pepper ahd shallot anc cook until softened, about 5 minutes. mix in mushrooms and salt (this may be prepared one day ahead)

Preheat oven to 400F Cut beef in half lengthwise, then slice a pocket in the middle of each half. stuff pocket with bell pepper mixture. Seal with toothpicks and brush will oil. Salt and pepper to taste. Bake 25 minutes for medium rare. Slice 1 1/2 inches thick. RED BELL PEPPER SAUCE: cook pepper in 4 T beef broth in saucepan over medium heat until all liquid has evaporated. Transfer to a food processor. Add remaining 3 T broth and lemon juice. Puree. wisk butter over low heat 1 T at a time and then add sour cream. Mix with the puree mixture. Pour over beef tenderloin