Beef Tenderloin with Creamy Peppercorn Sauce
 
Prep time
Cook time
Total time
 
This rich and creamy peppercorn sauce is a delicious accent for a juicy, soft beef tenderloin.
Author:
Recipe type: Main
Serves: 2 servings
Ingredients
  • 2- 1½ inch thick beef tenderloin medallions
  • 1 tbsp extra virgin olive oil
  • salt & pepper
  • PEPPERCORN SAUCE
  • ⅓ cup finely chopped shallot
  • 1 clove of fresh garlic chopped
  • ¼ cup of cognac
  • 2 cups beef stock
  • 1 tbsp crushed peppercorns
  • ¼ cup of heavy cream
  • 4 tsp cornstarch
  • 2 tsp dijon mustard
Instructions
  1. Lightly season both sides of the steak with salt and pepper
  2. Heat a medium sized skillet with olive oil over medium heat
  3. Add in the tenderloin and allow to cook for about 8-10 minutes turning continuously
  4. Remove from pan and place in a plate to rest.
  5. SAUCE
  6. In the same sauce pan, add the shallot and garlic to the juices let over from the tenderloin. Allow to fry until just tender
  7. Deglaze the pan by adding in the cognac (make sure you get all the bits from the bottom of the pan)
  8. Reduce heat and add the beef stock and peppercorns and let simmer for about five minutes
  9. In a bowl wisk together the heavy cream and cornstarch
  10. Stir mixture into the pan slowly and let simmer and thicken
  11. Stir in dijon mustard and taste for seasoning
  12. If need put in some sea salt and pepper to taste
  13. Stir well making sure all ingredients are mix and serve hot with tenderloin medallions.
Recipe by Table For Eight at https://www.tableforeightbda.com/2018/02/11/7-valentines-day-recipes/