Hand Carved 6oz Beef Tenderloin Recipe
Classic Black Peppercorn Sauce, Horseradish Mashed Potatoes
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Ingredients
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Beef Tenderloin
Black Peppercorn Sauce
Horseradish Mashed Potatoes
Method
Beef Tenderloin
- 1
Prepare the Steak
Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and crushed black peppercorns. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the beef on all sides until browned (about 3-4 minutes). Transfer the skillet to the preheated oven and roast for 10-15 minutes until it reaches your desired doneness. Let it rest before slicing.
Black Peppercorn Sauce
- 2
Make the Sauce
In the same skillet used for the beef, melt butter over medium heat. Add minced shallots and cook until softened (about 2-3 minutes). Pour in the beef broth, scraping up the brown bits from the bottom of the skillet. Let it simmer for 5 minutes. Stir in heavy cream and Dijon mustard, then simmer for another 2-3 minutes until thickened. Finish with chopped parsley.
Horseradish Mashed Potatoes
- 3
Prepare the Mashed Potatoes
Boil the peeled and cubed potatoes in salted water until fork-tender (about 15-20 minutes). Drain and return to the pot. Add butter, heavy cream, prepared horseradish, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning to taste.
