Beef Tenderloin with Peppercorn (Printable)

Succulent beef tenderloin steaks served with a creamy peppercorn sauce ideal for special dinners.

# What You Need:

→ 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 Steps:

01 - Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry thoroughly and season generously with salt and pepper on both sides.
02 - Heat olive oil and 1 tablespoon 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 doneness. Adjust cooking 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 minced shallot and cook for 1 minute until softened and fragrant.
05 - Add crushed peppercorns to the skillet and stir for 30 seconds to release their aromatic oils.
06 - Carefully pour in brandy, scraping up any browned bits from the bottom of the skillet. Let 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 and coats the back of a spoon.
08 - Stir in remaining 1 tablespoon butter until melted and incorporated. 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 -
  • The sauce comes together in the same pan you cooked the steaks in, meaning every bit of flavor gets used and cleanup is minimal
  • Restaurant quality results that feel impressive but are entirely achievable for a home cook, even on a weeknight
02 -
  • Overcrowding the pan drops the temperature instantly, so cook in batches if your skillet is not large enough for all four steaks at once
  • The sauce will continue to thicken as it stands, so remove it from the heat just slightly earlier than you think is perfect
03 -
  • Use an instant read thermometer to check doneness, 130F for medium rare is perfect for tenderloin
  • If the sauce separates, whisk in a teaspoon of cold cream off the heat and it will come back together

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