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Tenderloin With Peppercorn Sauce

The.Southerner's picture
  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

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: 
Main Dish
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

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

Tenderloin With Peppercorn Sauce Recipe