Tenderloin Au Poivre Recipe
Tenderloin medallions sautéed with brandy, green peppercorn and mushroom cream sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Tenderloin
Season the beef tenderloin medallions with salt and crushed black peppercorns on both sides.
- 2
Sear the Medallions
In a large skillet, heat olive oil over medium-high heat. Add the tenderloin medallions and sear them for about 3-4 minutes on each side, until they reach your desired doneness. Remove from skillet and set aside.
- 3
- 4
Add Liquids
Carefully pour in the brandy and scrape the bottom of the skillet to deglaze. Allow it to simmer for 2-3 minutes until reduced by half.
- 5
Finish the Sauce
Stir in the heavy cream and green peppercorns. Cook for another 2-3 minutes until the sauce thickens slightly.
- 6
Combine and Serve
Return the tenderloin medallions to the skillet to warm them through in the sauce. Serve hot, garnished with fresh parsley.
