Beef Tenderloin Peppercorn Sauce (Printable)

Tender seared beef topped with a flavorful peppercorn cream sauce for an elegant meal.

# Ingredient List:

→ Beef

01 - 4 beef tenderloin steaks (6 oz each), 1.5 inches thick
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 tbsp unsalted butter

→ Peppercorn Cream Sauce

06 - 2 tbsp green peppercorns in brine, drained and lightly crushed
07 - 1/2 cup dry white wine
08 - 1/2 cup beef stock
09 - 1 cup heavy cream
10 - 1 tbsp Dijon mustard
11 - 1 tbsp unsalted butter
12 - Salt, to taste

# How to Make:

01 - Let the beef tenderloin steaks come to room temperature for 20–30 minutes. Pat dry thoroughly with paper towels to ensure proper searing.
02 - Season steaks generously with kosher salt and black pepper on both sides, pressing the seasoning into the meat.
03 - Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter foams and the pan is hot.
04 - Add the steaks to the hot pan. Sear for 3–4 minutes per side for medium-rare, adjusting time to achieve desired doneness.
05 - Transfer steaks to a plate, tent loosely with foil, and let rest while preparing the sauce.
06 - Reduce heat to medium. Add green peppercorns to the same skillet and toast for 30 seconds until fragrant.
07 - Pour in white wine, scraping up any browned bits from the bottom. Let reduce by half, about 2–3 minutes.
08 - Add beef stock and simmer until slightly reduced, another 2 minutes.
09 - Lower heat and stir in heavy cream and Dijon mustard. Simmer gently until thickened, 3–4 minutes.
10 - Stir in 1 tbsp butter. Taste and adjust seasoning with salt if needed.
11 - Return the steaks to the pan to coat in the sauce, or spoon sauce generously over each steak to serve.

# Expert Tips:

01 -
  • Restaurant quality elegance without the restaurant price tag or intimidating techniques
  • The green peppercorns give this sauce a unique mild heat that black pepper alone cannot achieve
02 -
  • Properly dried steaks will sear while damp steaks will steam, ruining your crust
  • Green peppercorns in brine are completely different from dried and worth seeking out
03 -
  • Use a cast iron skillet for the best heat retention and sear
  • Buy extra green peppercorns and keep them in your refrigerator for impromptu sauce making

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