Product Locator Contact Us
MENUtoggle nav

Pepper Crusted Beef with Mushroom Sauce

Yield: 10 servings (8 oz. portion) | Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes


  • 3 lbs. beef roast, tri-tip
  • Sea salt and cracked pepper
  • 1 yellow onion, rough chopped
  • ½ cup Holland House® Sherry Cooking Wine
  • 1 cup beef stock
  • 1 Tbsp. butter
  • 12 oz. wild mushrooms, sliced
  • 3 Tbsp. garlic, minced
  • ¼ cup Holland House Sherry Cooking Wine
  • ⅓ cup beef broth
  • ⅓ cup heavy cream
Shop Ingredients


  1. Heat oven to 450℉.
  2. Season beef roast with salt and pepper. Sear in oven-proof pan on all sides and transfer to oven.
  3. Add onions, Holland House® Sherry Cooking Wine and beef stock.
  4. Cook for 20 minutes and then reduce temperature to 350℉.
  5. Finish cooking until internal temp is 125℉, about 15 minutes. Remove beef from pan to rest, tented under foil. Return pan to stove top.
  6. Add butter to pan, and sauté mushrooms and garlic.
  7. De-glaze with Holland House® Sherry Cooking Wine and then add broth.
  8. Reduce by half and add heavy cream. Season with salt and pepper.
  9. Slice beef and serve with mushroom sauce.