Tenderloin With Peppercorn Sauce
|Beef tenderloin||4 Pound|
|Vegetable oil||2 Tablespoon|
|Salt||To Taste (For Seasoning)|
|Black pepper||To Taste (For Seasoning)|
|Cognac||3 Tablespoon, heated|
|Brown stock||1 1⁄2 Cup (24 tbs) (Beef Broth)|
|Whipping cream||1⁄2 Pint|
|Green peppercorns||3 Tablespoon, soaked|
Preheat oven to 450°.
Brown the beef tenderloin on all sides in vegetable oil over medium heat in a large heavy skillet.
Season to taste with salt and pepper.
Transfer beef to a roasting pan; bake covered for 40 minutes (10 minutes per pound for rare), or longer if desired.
Put beef on a cutting board; let stand for 5-10 minutes.
Pour off fat from skillet, return to heat and add heated cognac.
Ignite (optional); shake skillet until flame goes out.
Stir in brown stock and whipping cream.
Reduce sauce to desired thickness; add peppercorns and butter.
Serve meat in 1/2 inch slices with sauce.