Tenderloin Au Poivre Recipe

Time30m

Serves2

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

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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.
5
Serve
Place the tenderloin medallions on plates, drizzle with the brandy peppercorn sauce, and serve with mashed potatoes and your choice of side.