Peppercorn-Crusted Beef Tenderloin with Velvety Port Sauce
This exquisite Peppercorn-Crusted Beef Tenderloin is a culinary masterpiece that elevates any dining experience. The tenderloin is expertly seared to perfection and boasts a mouthwatering crust of cracked black peppercorns, offering a delightful kick that complements the rich, velvety port sauce. This sauce, a true showstopper, combines ruby port, savory shallots, and luxurious heavy cream, creating a silky finish that harmonizes beautifully with the beef. Perfect for special occasions or intimate dinners, this dish is sure to impress your guests and leave everyone craving more.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Beef tenderloin
3 lbs (Trimmed)
Lemon juice
1 tablespoon (Freshly squeezed)
Sea salt
1 teaspoon (To taste)
Coarse black peppercorns
1 teaspoon (Cracked)
Unsalted butter
1 tablespoon (For sautéing)
Shallots
4 (Finely chopped)
Ruby port
3 cups (For sauce)
Beef stock
4 cups (Low-sodium recommended)
Heavy cream
2 1/2 cups (For sauce)
Coarse black peppercorns
1/2 cup (Rinsed and coarsely crushed)
White wine vinegar
1/4 cup (For sauce)
Salt
To taste (For seasoning)
Cornstarch
1/4 cup (For thickening)
Water
1 cup (For cornstarch slurry)
Instructions
1
Preheat your oven to 500°F (260°C). Prepare a roasting pan by lining it with aluminum foil for easy cleanup.
2
In a small bowl, pour the lemon juice over the beef tenderloin, ensuring it's evenly coated. This step will help to tenderize the meat and enhance its flavor.
3
Generously season the tenderloin with sea salt and coarse black peppercorns, rubbing it into the meat to ensure maximum flavor integration.
4
Place the seasoned tenderloin in the preheated oven and roast it for approximately 20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Remember that the temperature will continue to rise slightly during resting, reaching around 145°F (63°C).
5
Once done, remove the tenderloin from the oven and let it rest for about 10 minutes on a cutting board, loosely covered with foil to keep it warm while you prepare the sauce.
6
For the sauce, melt the unsalted butter in a large saucepan over medium heat. Add the finely chopped shallots and sauté for about 30 seconds until fragrant and translucent.
7
Pour in the ruby port and bring the mixture to a vigorous boil. Cook, stirring occasionally, until the liquid reduces by half, about 5-6 minutes.
8
Add the beef stock to the sauce and return to a boil, continuing to simmer until the sauce thickens and becomes syrupy, roughly 10-12 minutes.
9
Remove the pot from heat and whisk in the heavy cream until smooth and luxurious. Return the pot to medium heat, allowing the sauce to gently simmer and thicken for another 6-8 minutes.
10
Stir in the rinsed and coarsely chopped black peppercorns along with the white wine vinegar. Add salt to taste, adjusting the seasoning as necessary.
11
For additional thickness, create a cornstarch slurry by mixing cornstarch with water until smooth, then stir it into the sauce until it lightly coats the back of a spoon.
12
To serve, slice the rested tenderloin into medallions and elegantly plate it, generously drizzling the rich port sauce over the top. Enjoy this sumptuous dish alongside your favorite sides!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Peppercorn-Crusted Beef Tenderloin with Velvety Port Sauce?
It is a culinary masterpiece featuring an expertly seared beef tenderloin with a cracked peppercorn crust, served with a rich sauce made from ruby port, shallots, and heavy cream.
What oven temperature is required for roasting the beef?
The oven should be preheated to 500°F (260°C) for roasting the tenderloin.
Why is lemon juice applied to the beef tenderloin?
Lemon juice is used to coat the meat to help tenderize it and enhance its natural flavors before seasoning.
How should the beef tenderloin be seasoned?
It should be generously seasoned with sea salt and coarse black peppercorns, which are rubbed into the meat for maximum flavor.
What is the ideal internal temperature for medium-rare beef tenderloin?
The beef should be removed from the oven when it reaches 135°F (57°C); it will rise to approximately 145°F (63°C) during the resting period.
How long does the beef need to roast?
The tenderloin typically roasts for approximately 20 minutes to reach the desired medium-rare temperature.
Should the beef rest after cooking?
Yes, the beef should rest for about 10 minutes on a cutting board, loosely covered with foil, to ensure juiciness.
What type of port is used for the sauce?
The recipe calls for 3 cups of ruby port to create the base of the velvety sauce.
How long should the shallots be sautéed?
The finely chopped shallots should be sautéed in unsalted butter for about 30 seconds until they become fragrant and translucent.
How much should the port liquid be reduced?
The ruby port should be boiled and reduced by half, which takes about 5-6 minutes.
What type of stock is recommended for the sauce?
The recipe recommends using 4 cups of beef stock, preferably low-sodium.
How long do you simmer the sauce after adding the beef stock?
The sauce should simmer for roughly 10-12 minutes until it thickens and becomes syrupy.
When is the heavy cream added to the port sauce?
The heavy cream is whisked in after the pot is removed from the heat to ensure a smooth and luxurious texture.
How long should the sauce simmer after adding the cream?
The sauce should return to medium heat and gently simmer for another 6-8 minutes to further thicken.
What final flavorings are added to the port sauce?
Rinsed and coarsely chopped black peppercorns and white wine vinegar are stirred in at the end.
How do you make the cornstarch slurry for thickening?
The slurry is made by mixing 1/4 cup of cornstarch with 1 cup of water until the mixture is smooth.
How do you know when the sauce has reached the right thickness?
The sauce is ready when it is thick enough to lightly coat the back of a spoon.
How should the finished beef tenderloin be served?
The rested tenderloin should be sliced into medallions and elegantly plated with the port sauce drizzled over the top.
What are the main ingredients for the beef crust?
The crust consists of sea salt and 1 teaspoon of cracked coarse black peppercorns.
What size beef tenderloin is needed?
The recipe requires a 3 lb beef tenderloin that has been trimmed.
How many shallots are needed for the sauce?
The recipe calls for 4 finely chopped shallots.
What is the purpose of the white wine vinegar in the sauce?
The white wine vinegar helps balance the richness of the cream and port by adding a touch of acidity.
How should the peppercorns for the sauce be prepared?
The 1/2 cup of peppercorns used in the sauce should be rinsed and coarsely crushed.
Can I use a different type of butter?
The recipe specifies unsalted butter to allow for better control over the salt levels in the finished sauce.
Is this dish suitable for special occasions?
Yes, it is described as a gourmet dish perfect for dinner parties, intimate dinners, and special occasions.
How can I make the cleanup easier?
Line your roasting pan with aluminum foil before placing the beef in the oven for easier cleanup.
What is the total amount of heavy cream used?
The recipe uses 2.5 cups of heavy cream to achieve the velvety texture of the sauce.
Do I need to add salt to the sauce?
Yes, salt should be added to the sauce at the end, adjusted to your personal taste.
What type of peppercorns are used throughout the recipe?
Coarse black peppercorns are used both for the beef crust and inside the port sauce.
How much water is needed for the recipe?
1 cup of water is used specifically for creating the cornstarch slurry.