Beef Tenderloin Peppercorn Sauce (Printable)
Tender beef steaks served with a creamy peppercorn sauce, perfect for elegant dining occasions.
# What You'll 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 Make It:
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. Optional: Flambé by igniting with a long lighter—use extreme caution.
06 - Stir in the beef broth and simmer for 2 minutes to reduce slightly.
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 Advice:
01 -
- The sauce transforms a simple steak into something that tastes like it came from a French bistro
- Everything comes together in one pan, making cleanup surprisingly manageable for such an elegant dish
02 -
- Never skip the resting step for the meat. Those minutes make the difference between juicy and dry.
- The sauce will continue to thicken off the heat. Pull it slightly earlier than you think you need to.
03 -
- Crush the peppercorns right before you use them. They lose their punch once crushed.
- Have all your sauce ingredients measured and ready before you start searing. The sauce comes together fast.