Beef Tenderloin Peppercorn Sauce (Printable)

Pan-seared beef tenderloin steaks with a creamy peppercorn sauce, ideal for a special dinner.

# What You'll Need:

→ Beef

01 - 4 beef tenderloin steaks (6 oz each), about 1½ inches thick
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Kosher salt, to taste
05 - Freshly ground black pepper, to taste

→ Peppercorn Sauce

06 - 2 tablespoons black peppercorns, coarsely crushed
07 - 2 tablespoons brandy or cognac
08 - ½ cup beef stock
09 - ½ cup heavy cream
10 - 1 teaspoon Dijon mustard
11 - 1 tablespoon unsalted butter

# How to Make It:

01 - Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels and season generously with salt and pepper on both sides.
02 - Heat olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat. When hot, add the steaks. Sear for 3–4 minutes per side for medium-rare, adjusting time for desired doneness.
03 - Transfer steaks to a plate and tent loosely with foil to rest while preparing the sauce.
04 - Pour off excess fat from the pan, leaving about 1 tablespoon. Add the crushed peppercorns and toast briefly for about 30 seconds.
05 - Carefully add brandy or cognac to deglaze the pan, scraping up brown bits with a wooden spoon. Let alcohol reduce by half for about 1 minute.
06 - Add beef stock and simmer until reduced by half, approximately 3 minutes.
07 - Lower the heat and stir in heavy cream and Dijon mustard. Simmer until the sauce thickens slightly for 2–3 minutes. Whisk in the remaining tablespoon of butter.
08 - Return steaks to the pan to warm through, spooning sauce over them for 1 minute. Serve steaks topped with peppercorn sauce.

# Expert Advice:

01 -
  • The way the sauce clings to each bite transforms a simple steak into something that feels like a celebration
  • It comes together faster than you can set a proper dinner table but tastes like you spent all day cooking
  • The peppercorn hit is bold without being overwhelming, especially when you get that cream just right
02 -
  • Room temperature steaks cook more evenly—cold centers mean overcooked edges by the time the middle is done
  • Let the peppercorns toast but don't let them burn or the sauce will taste acrid
  • The sauce thickens quickly once cream is added, so keep an eye on it
03 -
  • Invest in a good meat thermometer—130°F is perfect medium-rare and takes all the guesswork out of doneness
  • If you don't have brandy, a quality whiskey can work in a pinch though the flavor profile will change slightly
  • Green peppercorns in brine make a fantastic variation if you want something milder than the black peppercorn version

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