Beef Tenderloin Peppercorn Sauce (Printable)

Tender beef steaks enhanced by a rich, creamy peppercorn sauce, ideal for special occasions.

# Ingredient List:

→ Beef

01 - 4 beef tenderloin steaks (about 6 oz each), 1.5–2 inches thick
02 - 1 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Peppercorn Sauce

06 - 2 tbsp mixed peppercorns (black, green, pink), coarsely crushed
07 - 1 small shallot, finely minced
08 - 2 tbsp brandy or cognac
09 - 1 cup heavy cream
10 - 1 tsp Dijon mustard
11 - 1 tbsp unsalted butter
12 - Salt, to taste

# How to Make:

01 - Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry and season generously with salt and pepper on both sides.
02 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until hot but not smoking.
03 - Sear the steaks for 3–4 minutes per side for medium-rare (adjust time for desired doneness). Transfer steaks to a plate, tent loosely with foil, and let rest.
04 - Reduce heat to medium. In the same skillet, add shallot and cook for 1 minute until softened.
05 - Add crushed peppercorns and stir for 30 seconds to release aroma.
06 - Carefully pour in brandy, scraping up any browned bits. Let it simmer for 1 minute to reduce slightly.
07 - Stir in heavy cream and Dijon mustard. Simmer for 3–4 minutes, stirring frequently, until the sauce thickens.
08 - Stir in remaining 1 tbsp butter and season with salt to taste.
09 - Return steaks and any accumulated juices to the skillet for 1 minute, spooning sauce over the top. Serve steaks hot, topped generously with peppercorn sauce.

# Expert Tips:

01 -
  • Restaurant quality results without leaving your kitchen or spending a fortune
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Impressively elegant yet surprisingly forgiving for home cooks
02 -
  • Room temperature meat cooks more evenly and develops better color than cold straight from the fridge
  • Letting the steaks rest is not optional, cutting into them immediately will cause all those precious juices to escape
  • The sauce will continue thickening as it stands slightly, so remove it from heat when it looks a bit thinner than desired
03 -
  • Invest in an instant read thermometer, 130°F is perfect for medium rare every time
  • If the brandy flames up dramatically, simply step back and let it burn off, it's normal

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