Beef Tenderloin Peppercorn Sauce (Printable)

Juicy beef tenderloin accompanied by a smooth, flavorful peppercorn sauce, ideal for special meals.

# Ingredient List:

→ Beef

01 - 4 beef tenderloin steaks (6 oz each), about 1.5 inches thick
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Kosher salt, to taste
05 - Freshly ground black pepper, to taste

→ Peppercorn Sauce

06 - 2 tablespoons black peppercorns, coarsely crushed
07 - 2 tablespoons brandy or cognac
08 - 1/2 cup beef stock
09 - 1/2 cup heavy cream
10 - 1 teaspoon Dijon mustard
11 - 1 tablespoon unsalted butter

# How to Make:

01 - Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels and season generously with salt and pepper on both sides.
02 - Heat olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat. When hot, add the steaks. Sear for 3-4 minutes per side for medium-rare (adjust time for desired doneness).
03 - Transfer steaks to a plate and tent loosely with foil to rest while preparing the sauce.
04 - Pour off excess fat from the pan, leaving about 1 tablespoon. Add the crushed peppercorns and toast briefly, about 30 seconds.
05 - Carefully add brandy or cognac to deglaze the pan, scraping up brown bits with a wooden spoon. Let alcohol reduce by half, about 1 minute.
06 - Add beef stock and simmer until reduced by half, about 3 minutes.
07 - Lower the heat and stir in heavy cream and Dijon mustard. Simmer until the sauce thickens slightly, 2-3 minutes. Whisk in the remaining tablespoon of butter.
08 - Return steaks to the pan to warm through, spooning sauce over them for 1 minute. Serve steaks topped with peppercorn sauce.

# Expert Tips:

01 -
  • The restaurant quality sauce comes together in minutes but tastes like something you would order on a special night out
  • These steaks are practically foolproof when you follow the timing and your family will think you took professional cooking classes
02 -
  • Letting the meat rest is absolutely non negotiable because cutting into a hot steak immediately will cause all those precious juices to escape onto your plate
  • The pan must be hot enough that the steak surls loudly when it hits the surface or you will end up with gray boiled meat instead of a gorgeous sear
03 -
  • Use a cast iron skillet if you have one because it holds heat better than stainless steel and creates the most impressive crust
  • Crush your peppercorns in a ziplock bag with a meat mallet if you do not own a mortar and pestle

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