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Tenderloin With Peppercorn Sauce

The.Southerner's picture
Ingredients
  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
  Butter 3 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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