Pepper Crusted Beef Tenderloin 80z Recipe
Served with a Traditional Au Poivre sauce and aligot potatoes
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Ingredients
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Beef Tenderloin
Traditional Au Poivre Sauce
Aligot Potatoes
Method
Beef Tenderloin Preparation
- 1
Prepare the Beef
Season the beef tenderloin generously with kosher salt and crushed black peppercorns. Press the pepper into the meat to create a crust.
- 2
Sear the Beef
In a large skillet, heat olive oil over medium-high heat. Once hot, add the beef tenderloin and sear for about 4-5 minutes on each side until browned. Transfer to a baking tray and roast in a preheated oven at 400°F (200°C) for 15-20 minutes for medium-rare.
Traditional Au Poivre Sauce Preparation
- 3
- 4
Finish the Sauce
Stir in heavy cream, beef stock, and fresh thyme. Simmer on low for 5-7 minutes until the sauce thickens slightly. Season to taste.
Aligot Potatoes Preparation
- 5
- 6
Mash and Mix
Add heavy cream, butter, and minced garlic to the potatoes and mash until smooth. Stir in grated Gruyère cheese until the mixture is creamy and elastic.
Plating
- 7
Serve
Slice the pepper-crusted beef tenderloin and serve on a plate with a generous spoonful of aligot potatoes and drizzle with the Au Poivre sauce.