Tenderloin for Two with Peppercorn Cream
Elevate your next date night with this elegant and indulgent Tenderloin for Two with Peppercorn Cream. Featuring perfectly seared filet mignon steaks paired with a velvety cognac-infused peppercorn cream sauce, this recipe strikes the perfect balance of luxury and comfort. Fragrant shallots, minced garlic, and fresh thyme add depth to the rich sauce, while green peppercorns provide a subtle pop of heat and texture. Ready in just 35 minutes, this restaurant-quality dish is simple enough to prepare at home yet sophisticated enough for a special occasion. Serve with creamy mashed potatoes or roasted vegetables to complete the meal and impress your loved one. Perfect for couples, this recipe is designed to create an intimate and unforgettable dining experience.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Beef tenderloin steaks (filet mignon)
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly cracked black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely minced
- 2 cloves Garlic, minced
- 2 tablespoons Cognac or brandy
- 1 cup Beef stock
- 0.5 cup Heavy cream
- 1 tablespoon Green peppercorns, drained (in brine)
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Fresh parsley, finely chopped (optional for garnish)
Instructions
Remove the beef tenderloin steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Season both sides of the steaks generously with kosher salt and freshly cracked black pepper.
In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the steaks to the skillet.
Sear the steaks for 3-4 minutes on each side for medium-rare (adjust cooking time based on your preferred doneness). Remove the steaks from the skillet and transfer them to a plate. Tent with foil to keep warm.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the shallots and sauté for 2 minutes until softened. Add the garlic and cook for 30 seconds, stirring constantly.
Carefully pour the cognac or brandy into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook for 1-2 minutes until the liquid has mostly evaporated.
Pour in the beef stock and let it simmer for 3-4 minutes, reducing slightly. Stir in the heavy cream and green peppercorns. Simmer for another 2-3 minutes until the sauce thickens to your liking.
Stir in the fresh thyme leaves and taste the sauce, adjusting seasoning if needed with more salt and pepper.
Return the steaks to the skillet, spooning the sauce over them to reheat for 1-2 minutes.
Plate the steaks, spoon the peppercorn cream sauce generously over the top, and garnish with fresh parsley, if desired.
Serve immediately with your favorite side dishes, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.0 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 494 mg | 11% | |
*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.
