Beef Tenderloin Peppercorn Sauce (Printable)

Tender beef steaks paired with a rich, creamy peppercorn sauce for a refined main course experience.

# Ingredient List:

→ Beef

01 - 4 beef tenderloin steaks (about 6 oz each), 1.5 inches thick
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper

→ Peppercorn Cream Sauce

05 - 2 tbsp whole black peppercorns, lightly crushed
06 - 2 tbsp unsalted butter
07 - 1 small shallot, finely chopped
08 - 1/2 cup brandy or cognac
09 - 3/4 cup heavy cream
10 - 1/2 cup low-sodium beef broth
11 - 1 tsp Dijon mustard
12 - Salt, to taste

# How to Make:

01 - Bring the beef tenderloin steaks to room temperature for 20–30 minutes. Pat dry and season both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare, or to your preferred doneness. Transfer steaks to a plate and tent loosely with foil to rest.
03 - Reduce heat to medium. Add the butter and shallot to the same skillet. Sauté for 1–2 minutes until softened.
04 - Add the crushed peppercorns and cook for 30 seconds, stirring constantly.
05 - Carefully add the brandy or cognac. Allow it to bubble and reduce by half, scraping up any browned bits from the bottom of the skillet. Use caution if flambéing.
06 - Stir in the beef broth and simmer for 2 minutes to allow flavors to meld.
07 - Add the heavy cream and Dijon mustard. Simmer gently, stirring, until the sauce thickens slightly, about 3–4 minutes. Season with salt to taste.
08 - Return the steaks to the skillet, spooning sauce over them, or serve steaks topped with the sauce.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something youd order on a special night out
  • Restaurant quality results without needing any fancy techniques or equipment
  • The peppery heat cuts through the rich cream perfectly for balanced flavor
02 -
  • Room temperature meat sears more evenly and cooks more consistently than cold beef from the fridge
  • Removing the steaks before making the sauce prevents overcooking while you build those complex layers
  • Crushing peppercorns just before cooking makes a huge difference in fresh aromatic power
03 -
  • Flambé the brandy if you want that dramatic tableside presentation, but keep a lid nearby just in case
  • Let the sauce rest off heat for a minute before serving, it will thicken slightly and coat even better

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