Beef Tenderloin With Green Peppercorn Sauce Recipe
Make Beef Tenderloin With Green Peppercorn Sauce Recipe in just 2h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Course
Method
Main Course
- 1
Prepare and season
Pat the beef tenderloin dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
- 2
Sear the beef
Heat the olive oil in a heavy skillet over high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. In the last minute of searing, add minced garlic, minced shallot, and rosemary to the pan to release their aroma.
- 3
Roast to desired doneness
Transfer the beef to a rack in a roasting pan. Roast in a preheated 425°F (220°C) oven until the internal temperature reaches 125-130°F (52-54°C) for medium-rare, about 60-75 minutes depending on thickness. Remove from oven and let rest for 15 minutes before slicing.
- 4
Make the green peppercorn sauce
In the same skillet used for searing, melt the butter over medium heat. Sauté the garlic and shallot until translucent. Deglaze with dry white wine and simmer until reduced by half. Add beef stock and simmer 5-7 minutes. Stir in green peppercorns, then add heavy cream. Simmer until the sauce thickens to a nappe. Season to taste with additional salt if needed.
- 5
Finish and serve
Slice the rested beef tenderloin. Spoon the green peppercorn sauce over the slices or serve it on the side. Garnish with chopped parsley and serve immediately.