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.
Serving size: Complete recipe
Calories 4743 Calories from Fat 2598
% Daily Value*
Total Fat 291 g446.9%
Saturated Fat 125.6 g628.2%
Trans Fat 0 g
Cholesterol 1655.2 mg551.7%
Sodium 4302.2 mg179.3%
Total Carbohydrates 49 g16.4%
Dietary Fiber 2.1 g8.3%
Sugars 19.7 g
Protein 408 g815.3%
Vitamin A 22.6% Vitamin C 0.35%
Calcium 66.1% Iron 213.3%
*Based on a 2000 Calorie diet