Beef Tenderloin Peppercorn Sauce (Print)

Seared beef fillets complemented by a rich peppercorn cream sauce and savory aromatics.

# What You Need:

→ Beef

01 - 4 beef tenderloin steaks, 6 oz each, 1.5 inches thick
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper

→ Peppercorn Cream Sauce

05 - 2 tbsp unsalted butter
06 - 2 shallots, finely minced
07 - 2 cloves garlic, minced
08 - 2 tbsp green peppercorns in brine, drained (or 1 tbsp crushed black peppercorns)
09 - ½ cup brandy or cognac
10 - 1 cup heavy cream
11 - 1 tsp Dijon mustard
12 - 1 tsp Worcestershire sauce
13 - Salt, to taste

# How To Make It:

01 - Remove beef tenderloin steaks from the refrigerator 30 minutes before cooking to reach room temperature. Pat steaks thoroughly dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until the oil shimmers and begins to smoke slightly.
03 - Place steaks carefully in the hot skillet. Sear for 3-4 minutes per side for medium-rare doneness. Adjust cooking time according to preferred doneness. Transfer seared steaks to a clean plate, tent loosely with aluminum foil, and allow to rest.
04 - Reduce heat to medium in the same skillet. Add butter and minced shallots, sautéing for 2 minutes until softened and translucent.
05 - Add minced garlic and drained green peppercorns to the skillet. Cook for 1 minute, stirring constantly to prevent garlic from burning.
06 - Remove skillet from heat and carefully add brandy to prevent flare-ups. Return to medium heat and simmer, scraping up browned bits from the bottom with a wooden spoon, until liquid is reduced by half, approximately 2 minutes.
07 - Pour in heavy cream and add Dijon mustard and Worcestershire sauce. Simmer gently for 3-5 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon. Season with salt to taste.
08 - Return rested steaks to the skillet, spooning the warm cream sauce over the meat. Warm through for 1 minute. Serve immediately on warmed plates with additional sauce spooned over each steak. Garnish with extra peppercorns if desired.

# Expert Advice:

01 -
  • The sauce comes together in about 10 minutes but tastes like something from a French bistro
  • Green peppercorns give it this subtle brightness that cuts through all that rich cream
02 -
  • If you don't have a vent hood, turn off any nearby smoke alarms before adding the brandy
  • The sauce thickens quickly off the heat, so pull it a minute earlier than you think
03 -
  • Have your ingredients measured and ready before you start searing
  • If the sauce gets too thick, a splash of cream brings it back to life instantly

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