Tenderloin Au Poivre Fettuccine Recipe
angus tenderloin tips sautéed with mushrooms, green, and black peppercorns, flamed in brandy, simmered in cream with dijon, and gorgonzola cheese, then tossed with fresh fettuccine.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Fettuccine
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Tenderloin
In a large skillet, heat olive oil over medium-high heat. Add the Angus tenderloin tips and season with salt and black pepper. Sauté until browned, about 3-4 minutes.
- 3
Add Mushrooms and Peppercorns
Add the sliced mushrooms, green peppercorns, and black peppercorns to the skillet. Cook for another 3-4 minutes until the mushrooms are tender.
- 4
Flame with Brandy
Carefully add the brandy to the skillet and ignite it to flambe. Allow the flames to subside as the alcohol cooks off.
- 5
Make the Sauce
Reduce the heat to medium-low and add the heavy cream and Dijon mustard to the skillet. Stir in the crumbled Gorgonzola cheese until melted and combined.
- 6
Combine with Fettuccine
Add the cooked fettuccine to the skillet and toss well to coat the pasta in the sauce. Adjust seasoning with salt and black pepper to taste.
- 7
Serve
Plate the fettuccine au poivre and garnish with additional Gorgonzola cheese if desired. Enjoy!