Beef Tenderloin with Peppercorn

The first time I made this peppercorn cream sauce, I accidentally set off the smoke alarm when adding the brandy. My husband thought I'd set the kitchen on fire and came running with a fire extinguisher. We still laugh about it whenever I make this dish. Now I know to turn off the flame before adding the alcohol and stand back with a long-handled spoon.

I made this for my parents anniversary dinner last winter. My dad usually orders steak at restaurants and critiques it, but he took one bite and went completely silent. Later he admitted it was better than any hes had out. That felt like winning a cooking medal I didnt even know existed.

Ingredients

• 4 beef tenderloin steaks: Choose cuts about 1.5 inches thick for the best sear-to-cook ratio and let them come to room temperature first
• 1 tbsp olive oil: Needed for getting that gorgeous crust on the meat without burning
• 1 tsp kosher salt: Use less if your steak was previously salted during aging
• ½ tsp black pepper: Freshly ground makes all the difference here
• 2 tbsp unsalted butter: The foundation of your sauce base
• 2 shallots: These provide a subtle sweetness that onions cant quite match
• 2 cloves garlic: Minced finely so it melts into the sauce
• 2 tbsp green peppercorns: Drain them well if theyre packed in brine, or crush black peppercorns as a substitute
• ½ cup brandy: Cognac works beautifully here too
• 1 cup heavy cream: Half-and-half works if youre watching calories though it wont be as lush
• 1 tsp Dijon mustard: Adds just enough tang to cut through the richness
• 1 tsp Worcestershire sauce: The secret ingredient that deepens the whole sauce

Instructions

Prepare the beef:

Take the steaks out of the fridge thirty minutes before you plan to cook. Pat them completely dry with paper towels and season both sides generously with salt and pepper.

Sear the steaks:

Heat that olive oil in a large skillet until it shimmers and ripples slightly. Sear each steak for three to four minutes per side for that perfect medium-rare doneness.

Rest the meat:

Move the steaks to a plate and tent them loosely with foil. Let them rest while you make the sauce.

Start the sauce base:

Turn the skillet heat down to medium. Add butter and shallots then cook for about two minutes until they soften and become fragrant.

Add aromatics:

Stir in the garlic and peppercorns. Keep everything moving for one minute so the garlic doesnt burn.

De-glaze the pan:

Turn off the heat completely before adding the brandy. Stand back slightly then return to medium heat and simmer while scraping up all those browned bits from the bottom.

Create the cream sauce:

Pour in the cream along with the mustard and Worcestershire. Let it simmer gently for three to five minutes until it coats the back of a spoon.

Finish and serve:

Taste and add salt if needed. Put the steaks back in the pan and spoon that gorgeous sauce over them. Warm through for one minute then serve immediately.

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This recipe has become our go-to for celebrating big moments. Theres something about standing at the stove making that sauce that makes any evening feel special even when its just a random Tuesday.

Choosing the Right Cut

Ive learned that not all beef tenderloin is created equal. Look for steaks with good marbling throughout and a bright red color. The extra thickness specified here really matters too since thinner steaks will overcook before you can get that proper crust on them.

Mastering the Sear

Getting that restaurant-quality crust comes down to patience and a properly heated pan. Dont fidget with the steaks once they hit the skillet. Let them develop that golden-brown sear undisturbed then flip them once and do the same on the other side.

Sauce Secrets

The difference between an okay sauce and an amazing one is in the reduction. Take your time when the brandy hits the pan and really scrape up every bit of flavor from the bottom. Those browned bits are where all the depth comes from.

• Keep some extra cream handy in case your sauce reduces too quickly
• Taste the sauce before serving as peppercorn intensity can vary
• The sauce keeps beautifully in the fridge for two days if you want to make it ahead

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Theres nothing quite like cutting into that perfectly cooked steak and tasting that first bite of peppercorn cream sauce. Its the kind of meal that makes you remember why you love cooking.

Recipe FAQs

→ How do I achieve a perfect medium-rare on beef tenderloin?

Heat olive oil in a skillet over medium-high heat and sear the steaks for 3–4 minutes per side. Let the meat rest to retain juices before serving.

→ Can I substitute green peppercorns in the cream sauce?

Yes, black peppercorns can be used as an alternative, offering a slightly different but equally enjoyable flavor.

→ What is the purpose of brandy in the sauce?

Brandy adds depth and a subtle sweetness, enhancing the richness of the creamy peppercorn sauce.

→ How can I lighten the cream sauce?

Using half-and-half instead of heavy cream will reduce the richness while maintaining a smooth texture.

→ What side dishes pair well with this beef tenderloin preparation?

Roasted potatoes, green beans, or a fresh salad complement the savory and creamy flavors beautifully.