Beef Tenderloin Peppercorn Sauce (Printable)

Tender beef steaks paired with a velvety peppercorn cream sauce for a refined dinner.

# What You Need:

→ 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 Steps:

01 - Let the beef tenderloin steaks come to room temperature for 20 to 30 minutes. Pat dry with paper towels.
02 - Season steaks generously with kosher salt and black pepper on both sides.
03 - Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
04 - When the pan is hot, add the steaks. Sear for 3 to 4 minutes per side for medium-rare, or adjust to desired doneness.
05 - Transfer steaks to a plate, tent loosely with foil, and let rest.
06 - Reduce heat to medium. In the same skillet, add green peppercorns and toast for 30 seconds.
07 - Deglaze the pan with white wine, scraping up any browned bits. Let it reduce by half, about 2 to 3 minutes.
08 - Add beef stock and simmer until slightly reduced, another 2 minutes.
09 - Lower the heat and stir in heavy cream and Dijon mustard. Simmer gently until thickened, 3 to 4 minutes.
10 - Stir in 1 tablespoon 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 -
  • The green peppercorns bring a gentle heat that never overpowers the beef
  • This sauce comes together in under 10 minutes while the steaks rest
  • Restaurant quality results without needing any fancy techniques or equipment
02 -
  • Dry steaks sear better so never skip the paper towel step
  • The sauce will continue thickening off the heat so don't over reduce
  • Green peppercorns in brine are essential for that classic steakhouse flavor
03 -
  • Crush peppercorns lightly with a mortar and pestle or the bottom of a heavy pan
  • Warm your plates in a low oven so the sauce stays velvety
  • If the sauce breaks, whisk in a teaspoon of cold cream off the heat

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