Oven Roasted Beef Tenderloin W/peppercorn Sauce Recipe

Prepare and season

Remove the beef tenderloin from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Rub the beef all over with 1 tablespoon olive oil, then season evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Sear

Preheat oven to 425°F (220°C). Heat a heavy, ovenproof skillet (cast iron preferred) over high heat until very hot (about 3–4 minutes). Add a light smear of oil if skillet is not well seasoned. Sear the tenderloin 1–2 minutes per side, rotating to get a brown crust on all surfaces, including the ends.

Roast

Transfer the skillet with the seared tenderloin to the preheated oven. Roast until an instant-read thermometer inserted into the center reads 125°F (51.5°C) for medium-rare, about 10–14 minutes depending on thickness (for 1 single-serving filet ~1.5–2 inches thick expect ~12 minutes). Remove from oven and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes (temperature will rise ~5–8°F).

Slice

After resting, slice the tenderloin into a 1–1.5 inch medallion or into 3/4-inch slices if desired. Keep warm while preparing the sauce.

Prepare pan and aromatics

Return the same skillet used for roasting to medium heat. If there is excessive fat, pour off all but about 1 tablespoon. Add 1 tablespoon unsalted butter and melt. Add 1 tablespoon finely minced shallot and sauté gently 1–2 minutes until softened and translucent, taking care not to brown.

Add peppercorns and deglaze

Add 1 teaspoon cracked mixed peppercorns to the pan and toast briefly (15–20 seconds) to release aroma. Carefully add 2 tablespoons brandy or cognac to deglaze the pan: tilt the pan to loosen browned bits, and if desired ignite briefly to burn off alcohol (stand back and use caution) or allow to simmer until reduced by half, about 1 minute.

Simmer sauce

Add 1 cup beef stock to the skillet and bring to a simmer. Scrape up any browned bits. Reduce the stock until it's reduced by about half and slightly syrupy, about 5–7 minutes over medium heat.

Finish sauce

Lower heat to medium-low. Stir in 2 tablespoons heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon salt. Stir to combine and simmer gently 1–2 minutes until sauce is silky and coats the back of a spoon. Taste and adjust seasoning; add a pinch more cracked peppercorns if desired.

Strain (optional) and serve

If you prefer a smooth sauce, strain through a fine-mesh sieve into a small saucepan, pressing solids to extract flavor. Rewarm briefly if needed. Spoon the peppercorn sauce over the sliced beef tenderloin and garnish with chopped parsley and a squeeze of lemon if using.