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Preview: Beef Tenderloin with Peppercorn Sauceby Joe G in Rouxbe Videos This beef tenderloin is served with a rich peppercorn sauce, Wild Mushroom Risotto and Sautéed Lemon Garlic Rapini.
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Step 1: Cooking the Steaks
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Take your steaks out of the refrigerator about 30 minutes before you are ready to start cooking. The meat is best cooked at room temperature. Set your oven to warm. Lightly coat your steaks with coarsely crushed peppercorns and grey salt. Heat a large sauté pan on medium high, then add oil and butter. Add the steaks to the hot pan then turn the heat down to medium and let cook. They will need 2 to 5 minutes per side depending on how you like your steak cooked. When the steaks are done, pour the brandy over the meat and carefully flambé.
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Step 2: Making the Sauce
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While the steaks rest begin the sauce. Start by finely chopping the shallots. Then add the shallots to the same pan and sauté for a minute or so. Add the reduced chicken stock to deglaze the pan. Pour the juices from the resting meat into the pan and allow the sauce to thicken slightly. To finish the sauce add the cream and let reduce by about half, then season to taste. Once ready pour the peppercorn sauce over the tenderloin and enjoy.
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Notes
Rather than using beef tenderloin you could also use New York strip loin or rib-eye steaks.
Remember to bring the steaks to room temperature before you begin cooking them.
And don�t forget to always rest the beef tenderloin before serving (see drill down for "Why Rest Meat")
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Comments
Maybe I'm wrong, but it seams that the sauce itself has no peppercorn! The peppercorn is crusted to the steak.
Also, as I've noticed some of the other recipes here, some ingredients are mentioned but not actually listed when clicking the ingredients button. In this case, neither the oil or butter (or their amounts) are listed under "Cooking the Steaks." BUT, oil and butter is listed under under the ingredients of "Making the Sauce" but do not appear in the video or text of the recipe. A little confusing.
The sauce becomes a peppercorn sauce from the peppercorns on the steaks. The steaks help to make the sauce so it ends up being a peppercorn sauce by default.
As for the ingredients being confusing you were right, a few of them were in the wrong spot but they have been corrected. Thanks for pointing that out!
Ccreme fraiche works wonders with the soury taste with the chicken stock. BENE!
I guess I never realized how spicy black peppercorns are, but my despite the spicy nature of this dish my wife and I both loved the flavors. I'll probably cut the pepper back a bit next time, but it's all a matter of personal taste.
I happened to have a couple of Rib eye steaks in the house so I used those and they worked very well.
I actually served this with some Chinese noodles and roasted broccoli. It was great!
Thanks!
I have made this recipe twice now. The first time I followed the recipe precisely and the steaks were absolutely amazing. I have made peppercorn steaks before, but this was by far my favorite recipe.
The second time I ended up skipping the brandy (ran out of brandy) and, although the steaks were still excellent, they were not as good as the first time through.
The first time, I made this with the suggested mushroom risotto. This was and excellent accompaniment. However, the second time, I made a baked morel and garlic mashed potato, which got rave reviews as an accompaniment for these wonderful peppercorn tenderloins.
Love it if you would share your baked morel and garlic mashed potato recipe as I'll give it a try for sure and I'm sure that others would to. Why not enter it into our Test Kitchen?
I tried making this tonight. The steaks tasted great but the sauce didn't look as good as it tasted. Was I supposed to turn the heat to low before adding the cream? When I added cream it curdled instead of blending in with the stock and looked brown with a million tiny specks of white. My bofriend liked it nonetheless, but I was very disappointed.
Also, I was using a cast iron skillet. Do cast iron skillets take longer to cook down when the heat is lowered?
Hi swati. First off yes.... cast iron conduct heat very well so it does takes a bit longer to for the pan temperature to cool down. However, I think your problem lies in the cream. Either you used half and half or milk (which has a tendancy to curdle) or your cream was 'off'. When whipping cream gets old, it also tends to do exactly as you described (curdle - or goes solid and you get those white specks). It often still tastes great but it doesn't look as nice.
Next week we film pan sauces. This will answer all your questions. This week we filmed panfrying and talked a LOT about pan temperatures.
Cheers
Joe
Thank you for the info. I admit my cream was a little old. That must be why.
Maybe after doing your pan sauces lesson I will stop bothering you with so many questions on sauces!
Honestly...that is why we are here. dawn