Mixed Peppercorn Beef Tenderloin W Shallot Port Reduction
Elevate your dinner table with this luxurious Mixed Peppercorn Beef Tenderloin with Shallot Port Reduction, a recipe that perfectly balances bold flavors and refined elegance. Tender, juicy beef tenderloin steaks are crusted in a fragrant mix of black, white, pink, and green peppercorns, then seared to perfection for a flavorful crust and melt-in-your-mouth interior. The star of the dish is the silky shallot-infused port wine reduction, enriched with fresh thyme, beef stock, and a touch of cream for a gourmet-level sauce. This restaurant-quality meal, ready in just 40 minutes, pairs fantastically with roasted vegetables or creamy mashed potatoes for an indulgent yet approachable special-occasion dinner. Keywords: beef tenderloin, mixed peppercorn crust, port wine sauce, shallot reduction, gourmet dinner recipe.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Beef tenderloin steaks
- 2 tablespoons, coarsely crushed Mixed peppercorns (black, white, pink, and green)
- 1 teaspoon Kosher salt
- 2 tablespoons Olive oil
- 3 tablespoons, divided Unsalted butter
- 2 large, finely minced Shallots
- 1 cup Port wine
- 1 cup Beef stock
- 3 sprigs Fresh thyme
- 2 tablespoons Heavy cream
Instructions
Remove the beef tenderloin from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking. Pat the steaks dry with paper towels.
Sprinkle both sides of the steaks evenly with the crushed mixed peppercorns and kosher salt, pressing gently to ensure the seasoning adheres to the meat.
Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of the butter. Once the butter has melted and the oil is shimmering, place the beef tenderloin steaks in the skillet.
Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness. Remove the steaks from the skillet and transfer them to a plate; tent loosely with aluminum foil to rest.
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced shallots and sauté until softened and translucent, about 2-3 minutes.
Deglaze the skillet by pouring in the port wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the liquid to a simmer and cook until reduced by half, about 5-7 minutes.
Add the beef stock and fresh thyme sprigs to the skillet. Simmer the sauce until it thickens slightly, about 5 minutes. Remove the thyme sprigs and discard.
Stir the heavy cream into the sauce and simmer for an additional 2 minutes to achieve a silky texture. Taste and adjust seasoning if needed.
To serve, plate each beef tenderloin steak and spoon the warm shallot-port reduction sauce over the top. Pair with your favorite sides and enjoy!
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 1949 mg | 85% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 43.9 g | ||
| Protein | 184.0 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3370 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
