Elegant Peppercorn Cream Beef Tenderloin
Indulge in a luxurious dining experience with this Elegant Peppercorn Cream Beef Tenderloin. Perfectly seared beef tenderloin is complemented by a rich, creamy peppercorn sauce that combines the warmth of brandy or bourbon with aromatic garlic and oregano. This stunning dish is ideal for special occasions or a cozy dinner at home, sure to impress any guest. Serve with a side of buttery noodles or fluffy baked potatoes to soak up the delectable sauce.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Olive oil
1 tablespoon (heated)
Beef tenderloin steaks
2 (6-8 ounces each) (trimmed and seasoned)
Salt
to taste (for seasoning)
Freshly cracked pepper
to taste (for seasoning)
Brandy or Bourbon
3 tablespoons (for deglazing)
Garlic cloves
1-2 minced (minced)
Crushed multicolored peppercorns
1 teaspoon (for sauce)
Dried oregano
1/2 teaspoon (for flavor)
Salt
1/8 teaspoon (for sauce)
Whipping cream
2/3 cup (for sauce)
Sour cream
1 1/2 tablespoons (for sauce)
Instructions
1
In a medium skillet, heat the olive oil over high heat until it shimmers.
2
Generously season the beef tenderloin steaks with salt and freshly cracked pepper on both sides.
3
Sear the steaks in the hot skillet for about 3-4 minutes on each side, forming a rich, golden crust.
4
Once seared, remove the steaks from the skillet and place them on a rack in a broiler pan.
5
Broil the steaks in your oven, 4 to 5 inches from the heat source, leaving the door slightly ajar. Cook for 4-6 minutes on each side or until a meat thermometer reads 140°F for rare, 150°F for medium-rare, or 160°F for medium.
6
While the steaks are broiling, deglaze the skillet by adding the brandy or bourbon. Cook over medium heat, scraping up any browned bits from the bottom of the pan until it comes to a boil.
7
Add the minced garlic, crushed peppercorns, dried oregano, and a pinch of salt to the pan. Sauté for about 1 minute until fragrant.
8
Pour in the whipping cream, allowing it to come to a boil. Let the sauce simmer for 6-7 minutes, stirring occasionally, until it has reduced by half and thickened.
9
Remove the skillet from heat. Whisk in the sour cream until smooth and creamy.
10
Serve the steaks with the luscious sauce spooned generously over them. Pair with noodles or baked potatoes for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is beef tenderloin steaks.
What size should the beef tenderloin steaks be?
The recipe calls for two steaks weighing between 6 and 8 ounces each.
How should the steaks be seared?
Sear the steaks in a hot skillet with olive oil for 3 to 4 minutes on each side to form a rich, golden crust.
What is the recommended internal temperature for a rare steak?
A meat thermometer should read 140°F for a rare steak.
What internal temperature indicates a medium-rare steak?
For medium-rare, the internal temperature should reach 150°F.
What is the target temperature for a medium steak?
The steaks should reach 160°F for a medium level of doneness.
Which alcoholic beverages can be used for deglazing the pan?
You can use either 3 tablespoons of brandy or bourbon to deglaze the skillet.
Why is deglazing the skillet important in this recipe?
Deglazing involves scraping up any flavorful browned bits from the bottom of the pan to incorporate them into the sauce.
How many garlic cloves are needed for the sauce?
The recipe requires 1 to 2 minced garlic cloves.
What type of peppercorns are used for the peppercorn sauce?
One teaspoon of crushed multicolored peppercorns is used for the sauce.
What herb provides additional flavor to the cream sauce?
One half teaspoon of dried oregano is used to flavor the peppercorn cream sauce.
What type of cream forms the base of the sauce?
Whipping cream (2/3 cup) is the primary liquid used to create the sauce.
When should the sour cream be added to the recipe?
Sour cream should be whisked into the sauce after the skillet has been removed from the heat.
How long should the steaks be broiled in the oven?
Broil the steaks for 4 to 6 minutes on each side.
How far from the heat source should the steaks be during broiling?
Place the broiler pan rack 4 to 5 inches from the heat source.
Should the oven door be closed while broiling the beef?
No, the recipe suggests leaving the oven door slightly ajar while the steaks broil.
How much olive oil is required for searing?
The recipe uses 1 tablespoon of olive oil.
What are some suggested side dishes for this meal?
This dish pairs well with buttery noodles or fluffy baked potatoes.
How long should the sauce simmer before adding sour cream?
The sauce should simmer for 6 to 7 minutes until it has thickened.
By how much should the peppercorn sauce be reduced?
The whipping cream sauce should be reduced by half while simmering.
How many servings does this recipe provide?
This recipe is designed for 2 servings.
How are the steaks seasoned before they are seared?
The steaks are seasoned generously on both sides with salt and freshly cracked pepper.
What is the total number of ingredients in this recipe?
There are 11 specific ingredients listed for this dish.
How do I know the skillet is ready for the meat?
The olive oil should be heated over high heat until it shimmers before adding the steaks.
How much salt is added specifically to the sauce mixture?
A 1/8 teaspoon pinch of salt is added to the pan along with the garlic and peppercorns.
How much sour cream is used for the final sauce texture?
The recipe calls for 1 1/2 tablespoons of sour cream.
How much whipping cream is needed for the sauce reduction?
You will need 2/3 cup of whipping cream.
What kind of occasions is this dish recommended for?
It is ideal for special occasions, gourmet dinners, or an impressive cozy night at home.
What equipment is needed to finish the steaks after searing?
You will need a broiler pan with a rack to finish the cooking process in the oven.
What is the final step before serving the meal?
The final step is to whisk in the sour cream until smooth and then spoon the sauce generously over the steaks.