Peppercorn Cream Beef Tenderloin
Indulge in the luxurious flavors of Peppercorn Cream Beef Tenderloin, a gourmet dish that’s surprisingly simple to prepare at home. Tender beef tenderloin steaks are encrusted with crushed black peppercorns, seared to perfection, and bathed in a rich, velvety sauce made with brandy, heavy cream, and shallots. This classic French-inspired recipe features an optional flambé technique for a dramatic burst of flavor, making it perfect for an elegant dinner party or a romantic meal. Ready in just 40 minutes, this show-stopping dish is best served with creamy mashed potatoes, roasted vegetables, or a crisp green salad. Elevate your steak night with this unforgettable recipe!
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Recipe Information
Ingredients
- 4 steaks (6 oz each) beef tenderloin
- 1 teaspoon salt
- 2 tablespoons (crushed) black peppercorns
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium (minced) shallots
- 1 cup brandy or cognac
- 1 cup heavy cream
- 0.5 cup beef stock
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Crush the black peppercorns coarsely using a mortar and pestle, or place them in a zip-top bag and gently crush them with a rolling pin.
Season each beef tenderloin steak with 1/4 teaspoon of salt and press the crushed black peppercorns onto both sides of each steak to form a crust.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and sear for 3-4 minutes on each side for medium-rare, or adjust cooking time to desired doneness. Remove the steaks from the skillet and tent them with aluminum foil to keep warm.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced shallots and sauté for 2-3 minutes until softened and translucent.
Carefully pour in the brandy or cognac. If you feel comfortable, ignite the alcohol with a long lighter or match to flambé, allowing the flames to subside naturally. This step is optional but adds depth of flavor.
Add the beef stock to the skillet and simmer for 3-4 minutes, scraping up any browned bits from the bottom of the pan.
Pour in the heavy cream and simmer for 5-6 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon.
Return the steaks to the skillet, spooning the sauce over them, and cook for 1-2 minutes to warm through.
Garnish with freshly chopped parsley and serve immediately alongside mashed potatoes, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.1 g | 242% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 5400 mg | 235% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.4 g | ||
| Protein | 212.5 g | 425% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 219 mg | 17% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 3224 mg | 69% | |
*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.
