Beef Tenderloin Peppercorn Sauce (Printable)
Tender beef fillets paired with a luxurious creamy peppercorn sauce, ideal for an elegant dinner.
# What You Need:
→ Beef
01 - 4 beef tenderloin steaks (6 oz each), 1.5 inches thick
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ Peppercorn Cream Sauce
05 - 2 tbsp unsalted butter
06 - 2 shallots, finely minced
07 - 2 cloves garlic, minced
08 - 2 tbsp green peppercorns in brine, drained (or 1 tbsp crushed black peppercorns)
09 - ½ cup brandy or cognac
10 - 1 cup heavy cream
11 - 1 tsp Dijon mustard
12 - 1 tsp Worcestershire sauce
13 - Salt, to taste
# Steps:
01 - Remove beef tenderloin steaks from the refrigerator 30 minutes before cooking to temper. Pat dry with paper towels and season both sides generously with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Sear steaks for 3–4 minutes per side for medium-rare doneness. Transfer to a plate, tent loosely with aluminum foil, and let rest.
03 - Reduce heat to medium. Add butter and minced shallots to the same skillet; sauté for 2 minutes until softened and translucent.
04 - Stir in minced garlic and drained peppercorns. Cook for 1 minute, stirring constantly to prevent burning.
05 - Remove skillet from heat and carefully add brandy. Return to medium heat and simmer, scraping up browned bits from the bottom, until reduced by half (approximately 2 minutes).
06 - Pour in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 3–5 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon. Season with salt to taste.
07 - Return rested steaks to the pan, spooning the warm sauce over the meat. Heat through for 1 minute. Serve immediately, garnished with additional peppercorns if desired.
# Expert Advice:
01 -
- The sauce alone will become your go-to for everything from chicken to vegetables
- Restaurant quality results are easier than you think with just a few careful steps
02 -
- Resist the urge to crank the heat when reducing the sauce—gentle simmering keeps the cream from separating and turning grainy.
- Brandy flares up dramatically when added to the hot pan, so step back and keep a lid nearby just in case.
03 -
- Pat your beef completely dry before seasoning—excess moisture creates steam instead of that caramelized crust.
- Warm your plates in a low oven while everything cooks; restaurant-quality food deserves restaurant-style presentation.