Tenderloin Au Poivre Recipe
Recipe information
Make Tenderloin Au Poivre in just 30m. Twin 4oz tenderloin medallions with a rich and creamy brandy peppercorn sauce. Served with mashed potatoes and your choice of side.
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Ingredients
Tenderloin and Sauce
Cooking Instructions
1. Prepare the Tenderloin
Season the tenderloin medallions with salt and crushed black peppercorns on both sides. Allow them to sit at room temperature for about 15 minutes.
2. Sear the Medallions
In a skillet, heat olive oil over medium-high heat. Add the tenderloin medallions and sear for about 3-4 minutes on each side for medium-rare, or until your desired doneness. Remove from the skillet and let them rest.
3. Make the Sauce
In the same skillet, add the chopped shallots and cook until softened, about 2 minutes. Pour in the brandy and scrape any brown bits from the bottom of the pan. Allow it to simmer for about 2-3 minutes until reduced by half.
4. Finish the Sauce
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer for another 2-3 minutes until thickened. Stir in the butter until melted and season with additional salt and pepper to taste.
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