Beef Tenderloin Peppercorn Sauce (Printable)
Juicy beef tenderloin paired with a creamy peppercorn sauce for a refined main course.
# What You Need:
→ 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 Steps:
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 pan. Use caution if flambéing.
06 - Stir in the beef broth and simmer for 2 minutes to concentrate flavors.
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 warm peppercorn cream sauce.
# Expert Tips:
01 -
- The sauce transforms simple steaks into something that tastes like it came from a French bistro, but you made it in your own kitchen.
- That moment when you reduce the brandy and your whole kitchen smells like elegant dining out is pure magic.
02 -
- I once skipped crushing the peppercorns and the sauce was disappointingly mild, so do not take shortcuts with that step.
- Adding cold cream to a hot pan can cause curdling, so let your brandy reduction cool slightly before pouring in the cream.
03 -
- If you want to flambé the brandy for dramatic effect, turn off your exhaust fan first and keep a lid nearby just in case.
- A splash of Worcestershire sauce in the final minutes adds an extra layer of umami that makes people wonder what your secret ingredient is.