Best 2 Peppercorn Cream Beef Tenderloin Recipes

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Indulge in a culinary masterpiece with our Peppercorn Cream Beef Tenderloin recipe, where tenderloin steaks are seared to perfection, enveloped in a luscious creamy sauce infused with the boldness of peppercorns. This exquisite dish is not only a treat for your taste buds but also a visual delight.

Accompanying this main course is a medley of delectable side dishes that elevate the dining experience. Garlic Butter Mushrooms add a savory and earthy dimension, while Creamy Polenta provides a smooth and comforting base. Rounding out the feast are Roasted Brussels Sprouts, caramelized to perfection and bursting with nutty flavor. Each recipe is carefully crafted to complement the beef tenderloin, creating a harmonious symphony of flavors that will leave you craving more.

Let's cook with our recipes!

SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM SAUCE



SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM SAUCE image

Categories     Beef

Number Of Ingredients 23

For the beef
1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
Kosher salt
1 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1 medium clove garlic, mashed to a paste
1 tsp. honey
1 tsp. soy sauce
1 tsp. finely chopped fresh thyme
Freshly ground black pepper
2 Tbs. olive oil
For the sauce
2 Tbs. unsalted butter
1/4 cup minced shallot
1/2 cup Cognac
3 cups unsalted or lower-salt chicken stock or broth
4 small sprigs fresh thyme
2 cups heavy cream
2 tsp. freshly cracked black pepper
1/4 oz. finely grated Parmigiano-Reggiano (1/4 cup using a rasp grater)
2 tsp. Dijon mustard
2 tsp. fresh lemon juice; more as needed
2 tsp. Worcestershire sauce

Steps:

  • Sear-roast the beef Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours. Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F. In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside. Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan. Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for 15 minutes. Make the sauce Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook, stirring occasionally, until tender, about 3 minutes. Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes. Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to 20 minutes. Discard the thyme sprigs. Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook, stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy cream, about 20 minutes. Remove from the heat and whisk in the Parmigiano, mustard, lemon juice, and Worcestershire sauce. Once the cheese has melted, season to taste with more salt, pepper, or lemon juice. Slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef.

PEPPERCORN CREAM BEEF TENDERLOIN



Peppercorn Cream Beef Tenderloin image

Make and share this Peppercorn Cream Beef Tenderloin recipe from Food.com.

Provided by gailanng

Categories     Steak

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 (6 -8 ounce) beef tenderloin steaks
salt and pepper
3 tablespoons brandy or 3 tablespoons Bourbon
1 -2 minced garlic clove
1 teaspoon crushed multicolored peppercorn (can sub fresh crushed black peppercorns)
1/2 teaspoon dried oregano
1/8 teaspoon salt
2/3 cup whipping cream
1 1/2 tablespoons sour cream

Steps:

  • Heat olive oil in a medium skillet over high heat until hot.
  • Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer registers 140° for rare or 150° for medium rare (160° for medium).
  • Add brandy or bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze pan, scraping browned bits that cling to bottom.
  • Add minced garlic, peppercorns, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half.
  • Remove from heat; whisk in sour cream, and spoon sauce over steaks. Serve with noodles or baked potatoes.

Tips for the Best Peppercorn Cream Beef Tenderloin

  • Marinate the beef tenderloin in the peppercorn mixture for at least 30 minutes, or up to overnight. This will help to tenderize the meat and infuse it with flavor.
  • Sear the beef tenderloin in a hot skillet until it is browned on all sides. This will help to create a flavorful crust and lock in the juices.
  • Roast the beef tenderloin in a preheated oven at 400°F (200°C) for 15-20 minutes, or until it reaches an internal temperature of 135°F (57°C) for medium-rare.
  • Remove the beef tenderloin from the oven and let it rest for 10 minutes before slicing. This will help the juices redistribute throughout the meat.
  • For the peppercorn cream sauce, whisk together the heavy cream, beef broth, dijon mustard, Worcestershire sauce, and cracked black pepper. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
  • Serve the beef tenderloin with the peppercorn cream sauce and your favorite sides, such as mashed potatoes, asparagus, or roasted vegetables.

Conclusion

This peppercorn cream beef tenderloin is a classic dish that is perfect for any special occasion. The beef is tender and juicy, and the peppercorn cream sauce is rich and flavorful. This dish is sure to impress your guests.

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