Beef Tenderloin Peppercorn Sauce (Print version)

Tender beef fillets paired with a rich, creamy peppercorn sauce for an elegant main dish.

# Ingredient List:

→ Beef

01 - 4 (6 oz) beef tenderloin steaks, about 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
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 temper. Pat dry thoroughly and season both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the steaks for 3–4 minutes per side for medium-rare, adjusting time for desired doneness. Transfer to a plate and tent loosely with foil to rest.
03 - Reduce heat to medium in the same skillet. Add butter and shallots; sauté for 2 minutes until softened. Add garlic and peppercorns; cook for 1 minute, stirring constantly.
04 - Off the heat, carefully add brandy. Return to heat and simmer, scraping up any browned bits, until reduced by half (about 2 minutes).
05 - Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 3–5 minutes, stirring occasionally, until thickened. Season with salt to taste.
06 - Return steaks to the pan, spoon sauce over, and warm through for 1 minute. Serve immediately, garnished with extra peppercorns if desired.

# Expert Advice:

01 -
  • This restaurant quality dinner comes together in under 40 minutes yet tastes like something youd order on a special occasion
  • The green peppercorns create this sophisticated mild heat that lets the beef shine while adding depth you cant get from regular black pepper alone
02 -
  • Don't rush the resting period or all those delicious juices will end up on your cutting board instead of inside the steak
  • The sauce thickens quickly as it cools, so remove from heat while it still looks slightly thinner than your desired consistency
03 -
  • Invest in good quality brandy since the flavor really does come through in the final sauce
  • Keep heavy cream cold until adding it to the pan to prevent curdling

Return