Beef Tenderloin Peppercorn Sauce (Printable)

Tender beef steaks paired with a creamy peppercorn sauce for an elegant dining experience.

# What You'll Need:

→ Beef

01 - 4 beef tenderloin steaks (6 oz each, 1.5-2 inches thick)
02 - 1 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Peppercorn Sauce

06 - 2 tbsp mixed peppercorns (black, green, pink), coarsely crushed
07 - 1 small shallot, finely minced
08 - 2 tbsp brandy or cognac
09 - 1 cup heavy cream
10 - 1 tsp Dijon mustard
11 - 1 tbsp unsalted butter
12 - Salt, to taste

# How to Make It:

01 - Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat completely dry and season generously with salt and pepper on both sides.
02 - Heat olive oil and 1 tablespoon butter in a large heavy skillet over medium-high heat until hot but not smoking.
03 - Sear steaks for 3-4 minutes per side for medium-rare doneness. Adjust cooking time based on preferred doneness. Transfer to plate, tent loosely with foil, and let rest.
04 - Reduce heat to medium. Add minced shallot to the same skillet and cook for 1 minute until softened.
05 - Add crushed peppercorns and stir for 30 seconds to release essential oils and aroma.
06 - Carefully pour in brandy, scraping up browned bits from bottom of skillet. Simmer for 1 minute to reduce slightly.
07 - Stir in heavy cream and Dijon mustard. Simmer for 3-4 minutes, stirring frequently, until sauce thickens and coats the back of a spoon.
08 - Stir in remaining 1 tablespoon butter and season with salt to taste. Remove from heat.
09 - Return rested steaks and accumulated juices to skillet for 1 minute, spooning warm sauce over the top. Serve immediately with peppercorn sauce generously ladled over each steak.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something from a professional kitchen
  • Perfect for those nights when you want restaurant quality food without leaving home
02 -
  • Room temperature steaks sear more evenly and cook more predictably than cold ones
  • The sauce will continue thickening off the heat so remove it slightly early
03 -
  • Use a cast iron skillet for the best heat retention and sear
  • Let the finished sauce rest for two minutes before serving to thicken slightly

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