This video shows the home cook how to make beef tenderloin served with a rich peppercorn sauce. To complete the meal, serve it with Wild Mushroom Risotto and Sautéed Lemon Garlic Rapini.
Serves: 4 Active Time: 25 mins Total Time: 35 mins
Step 1: Cooking the Steaks
- four 4-6 oz beef tenderloin steaks
- 1/8 cup whole black peppercorns
- 1 tsp grey salt
- 1/4 cup brandy
Take your steaks out of the refrigerator about 30 minutes before you are ready to start cooking. The meat is best cooked at room temperature.
Set your oven to warm.
Lightly coat the steaks with coarsely crushed peppercorns and grey salt to taste.
Heat a large, stainless-steel pan over medium-high heat and then add the oil and butter. Place the steaks into the hot pan and then turn the heat down to medium. Let the steaks cook, about 2 to 5 minutes per side, depending on how you like your steak cooked.
When the steaks are done, pour the brandy over the meat and carefully flambé. Remove the steaks from the pan and allow to rest for a few minutes.
Step 2: Making the Sauce
- 2 small shallots
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cups reduced dark chicken stock
- 1/2 cup heavy cream – can substitute with whip cream
While the steaks are resting, make the sauce.
Finely chop the shallots and add them to the same pan. Sauté for a minute or so before deglazing the pan with the reduced chicken stock. Pour the juices from the resting meat into the pan. Let reduce and allow the sauce to thicken slightly.
To finish the sauce, add the cream and let reduce by about half. Season to taste. Once ready, pour the peppercorn sauce over the steaks and enjoy.
Notes
Rather than using beef tenderloin, you could also use New York strip loin or rib-eye steaks. Remember to bring the steaks to room temperature before you begin cooking them.
Executive Chef – Fitness Chef — Jesse
