Beef Tenderloin Peppercorn Sauce (Printable)

Tender beef fillets seared and served with a rich, creamy sauce featuring fresh peppercorns.

# 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 - ½ 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 - ½ 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:

01 - Remove beef tenderloin steaks from the refrigerator 30 minutes before cooking to temper. Pat dry and season both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering.
03 - Sear the steaks for 3–4 minutes per side for medium-rare. Adjust cooking time for desired doneness. Transfer to a plate, tent loosely with foil, and rest.
04 - In the same skillet, reduce heat to medium. Add butter and shallots; sauté for 2 minutes until softened.
05 - Add garlic and peppercorns; cook for 1 minute, stirring constantly.
06 - Off the heat, carefully add brandy. Return to heat and simmer, scraping up any browned bits, until reduced by half (about 2 minutes).
07 - Stir in cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 3–5 minutes, stirring occasionally, until thickened. Season with salt to taste.
08 - Return steaks to the pan, spoon sauce over, and warm through for 1 minute. Serve immediately, garnished with extra peppercorns if desired.

# Helpful Tips:

01 -
  • This is the kind of dinner that makes someone feel celebrated without requiring professional culinary skills
  • The peppercorn cream sauce comes together in minutes but tastes like it simmered for hours
  • Beef tenderloin cooks quickly, meaning dinner is on the table in under 40 minutes
02 -
  • Resting the meat is not optional, it allows the juices to redistribute so they do not end up on your cutting board
  • The sauce will continue thickening as it stands off the heat, so remove it slightly early if you are not serving immediately
  • Green peppercorns in brine are worth seeking out, but crushed black peppercorns work in a pinch
03 -
  • Use a splatter screen when searing the beef to keep your stove clean
  • Warm your plates in the oven for 5 minutes before serving to keep everything at the perfect temperature

Go Back