Chateaubriand With Peppercorn Sauce Recipe
available on menu C only
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Ingredients
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Main Ingredients
Peppercorn Sauce
Method
Preparation of Beef
- 1
Season the Beef
Generously season the beef tenderloin with salt and black pepper on all sides.
- 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 3-4 minutes on each side until a nice brown crust forms.
- 3
Roast the Beef
Transfer the seared beef to a preheated oven at 200°C (400°F) and roast for about 20-25 minutes for medium-rare doneness. Use a meat thermometer to check for an internal temperature of 55°C (130°F).
- 4
Rest the Beef
Once cooked, remove the beef from the oven and allow it to rest for at least 10 minutes before slicing.
Preparation of Peppercorn Sauce
- 5
- 6
Add Peppercorns
Stir in the crushed black peppercorns and cook for an additional minute to release their aroma.
- 7
- 8
Add Beef Stock and Cream
Add the beef stock and bring the sauce to a simmer. Finally, stir in the heavy cream and let it reduce for another 5 minutes until thickened. Season with salt to taste.
Serving
- 9
Slice and Serve
Slice the rested beef tenderloin into thick medallions. Serve drizzled with the peppercorn sauce over the top.
