Beef Tenderloin with Pepper Cream Sauce
Beef Tenderloin with Pepper Cream Sauce is an elegant and flavorful dish featuring tender beef medallions topped with a rich, creamy peppercorn sauce. Perfect for special occasions or a luxurious dinner at home, this recipe combines the succulence of beef tenderloin with the boldness of crushed peppercorns and the smoothness of a cream-based sauce.
- Prep Time: 10min
- Cook Time: 20min
- Total Time: 30min
- Yield: 2servings
- Category: MainCourse
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Ingredients
– 2 (6-8 oz) beef tenderloin steaks
– Salt and freshly ground black pepper, to taste
– 1 tablespoon olive oil
– 1 tablespoon butter
– 1 shallot, minced
– 1 clove garlic, minced
– 1/3 cup brandy or cognac
– 3/4 cup low-sodium beef broth
– 1/2 cup heavy cream
– 2 tablespoons green peppercorns in brine, lightly crushed
Instructions
1. Season the beef tenderloin steaks with salt and freshly ground black pepper.
2. In a heavy skillet over medium-high heat, heat the olive oil until shimmering.
3. Add the steaks to the skillet and sear for 3–4 minutes on each side for medium-rare, or until desired doneness.
4. Remove the steaks from the skillet and set aside, tented with foil to keep warm.
5. In the same skillet, reduce the heat to medium and add the butter.
6. Once melted, add the minced shallot and garlic, sautéing until translucent, about 2 minutes.
7. Carefully add the brandy or cognac to deglaze the pan, scraping up any browned bits. Allow the alcohol to cook off, about 1–2 minutes.
8. Stir in the beef broth and bring to a simmer. Let it reduce by half, about 5 minutes.
9. Add the heavy cream and crushed green peppercorns, stirring to combine. Simmer until the sauce thickens slightly, about 3–5 minutes.
10. Return the steaks to the skillet, spooning the sauce over them to reheat briefly.
11. Serve the steaks topped with the pepper cream sauce.
Notes
– For a milder sauce, reduce the amount of crushed peppercorns.
– If green peppercorns are unavailable, use freshly ground black pepper as a substitute.
– Serve with roasted vegetables or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1steak
- Calories: 650kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 160mg