Beef Tenderloin Peppercorn Cream (Printable version)

Juicy beef fillets paired with a silky, peppercorn-infused cream sauce for a refined dining experience.

# Ingredient List:

→ Beef

01 - 4 beef tenderloin steaks, 6 oz each, 1.5 inches thick
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 0.5 tsp freshly ground black pepper

→ Peppercorn Cream Sauce

05 - 2 tbsp unsalted butter
06 - 2 shallots, finely minced
07 - 2 cloves garlic, minced
08 - 2 tbsp green peppercorns in brine, drained
09 - 0.5 cup brandy or cognac
10 - 1 cup heavy cream
11 - 1 tsp Dijon mustard
12 - 1 tsp Worcestershire sauce
13 - Salt to taste

# How to Make It:

01 - Remove steaks from refrigerator 30 minutes before cooking to temper. Pat dry thoroughly and season both sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Sear steaks for 3–4 minutes per side for medium-rare doneness. Transfer to a plate and tent loosely with foil to rest.
03 - Reduce heat to medium in the same skillet. Add butter and minced shallots; sauté for 2 minutes until softened. Add garlic and peppercorns; cook for 1 minute, stirring constantly.
04 - Remove skillet from heat and carefully add brandy. Return to heat and simmer, scraping up browned bits from the bottom, until reduced by half, approximately 2 minutes.
05 - Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 3–5 minutes, stirring occasionally, until sauce thickens noticeably. Season with salt to taste.
06 - Return rested steaks to the pan and spoon sauce generously over the top. Warm through for 1 minute and serve immediately, garnished with additional peppercorns if desired.

# Expert Suggestions:

01 -
  • The sauce comes together in the same pan, capturing every bit of flavor from the beef
  • Restaurant luxury without the restaurant price tag or intimidating techniques
  • Green peppercorns add a subtle, bright heat that black pepper alone cannot achieve
02 -
  • Room temperature meat sears more evenly than cold straight from the refrigerator
  • Letting the sauce reduce properly concentrates the flavors into something extraordinary
  • The brandy will flame up if your pan is very hot, which is fine but startling
03 -
  • Dry your steaks thoroughly for the best sear
  • Warm your plates in a low oven so the sauce stays silky

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