*Beef Tenderloin Au Poivre Recipe

Prepare the Beef

Season the beef tenderloin with salt and crushed black peppercorns. Heat olive oil and butter in a skillet over medium-high heat, then sear the beef on all sides until browned. Transfer to a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20-25 minutes for medium-rare. Let rest for 10 minutes before slicing.

Make the Sauce

In the same skillet used for the beef, add minced shallots and cook until translucent. Pour in the apple brandy, scraping up any browned bits, and reduce by half. Stir in the heavy cream, whole black peppercorns, and salt to taste. Simmer until thickened, about 5-7 minutes.

Prepare the Mashed Potatoes

Boil peeled and cubed potatoes until tender, about 15-20 minutes. Drain and return to pot. Add butter, heavy cream, and salt. Mash until smooth and creamy.

Cook the Vegetables

In a skillet, heat olive oil over medium heat. Add sliced carrots and green beans. Season with salt and sauté until tender, about 8-10 minutes.

Grill the Asparagus

Toss trimmed asparagus with olive oil, salt, and black pepper. Grill over medium-high heat for about 5-7 minutes until tender and slightly charred.