Peppercorn-Crusted Tenderloin with Creamy Brandy Sauce
Indulge in a culinary delight with this sumptuous Peppercorn-Crusted Tenderloin, a recipe that promises to elevate your dining experience. The tender beef fillets are generously encrusted with green and black peppercorns, delivering a bold and aromatic flavor in every bite. Cooked to perfection, the steaks are complemented by a luxurious creamy sauce made with brandy, shallots, and beef stock that ties the dish together beautifully. This steak au poivre vert is the perfect centerpiece for a romantic dinner or special occasion, creating lasting memories with each delectable mouthful. Relish in this timeless classic that's sure to impress your guests!
2
Servings
N/A
Calories
10
Ingredients
Ingredients
beef tenderloin fillets
2 (8 oz. each, trimmed and patted dry)
green peppercorns
2 tablespoons (packed in brine, lightly crushed)
black peppercorns
to taste (freshly ground)
shallots
1 cup (minced)
butter
2 tablespoons (unsalted)
olive oil
1 tablespoon (extra virgin)
salt
to taste
beef stock
1/2 cup (preferably low-sodium)
brandy or cognac
1/3 cup
whipping cream
2 cups
Instructions
1
Start by preparing the steaks. Using a mortar and pestle, lightly crush the green peppercorns.
2
Pat the beef tenderloin fillets dry with paper towels. Generously press the crushed green peppercorns and freshly ground black pepper into both sides of the steaks. Season lightly with salt.
3
Wrap the seasoned steaks in cling wrap and refrigerate for at least 30 minutes to allow the flavors to infuse.
4
Heat a sauté pan over high heat until very hot. Add the steaks to the pan and reduce the heat to medium-high.
5
Sear the steaks for 3-4 minutes on one side without moving them, allowing a crust to form. Flip the steaks and sear for an additional 3-4 minutes for medium-rare, or desired doneness. Remove the steaks from the pan and cover with foil to keep warm.
6
In the same sauté pan, add butter and olive oil. Allow the butter to melt and foam to subside, then add the minced shallots. Sauté for 1 minute until softened.
7
Pour in the beef stock and increase the heat to high, boiling it down until the liquid is reduced by half.
8
Remove the pan from heat, carefully add the brandy (or cognac), and ignite using a long lighter. Stand back as the flames will flare up. Gently shake the pan until the flames subside, allowing the alcohol to cook off. Alternatively, let it simmer to burn off the alcohol if you prefer not to flambé.
9
Return the pan to heat, add the cream, and bring to a rolling boil. The mixture will puff up before thickening. Reduce the heat to a simmer and allow the sauce to reduce by half for about 10 minutes, stirring occasionally.
10
Plate the steaks and generously pour the creamy peppercorn sauce over them. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Peppercorn-Crusted Tenderloin with Creamy Brandy Sauce?
It is a gourmet steak dish featuring beef tenderloin fillets encrusted with green and black peppercorns, served with a luxurious sauce made of brandy, shallots, and cream.
What cut of beef is best for this recipe?
This recipe specifically calls for beef tenderloin fillets, ideally 8 oz. each, trimmed and patted dry.
How many servings does this recipe yield?
This recipe is designed to serve 2 people.
What types of peppercorns are used in the crust?
The crust is made using a combination of green peppercorns packed in brine and freshly ground black peppercorns.
How should I prepare the green peppercorns?
The green peppercorns should be lightly crushed using a mortar and pestle before being pressed into the meat.
Why is it important to pat the beef dry before seasoning?
Patting the beef dry ensures that the peppercorns adhere better to the surface and helps achieve a superior sear in the pan.
How long should the steaks refrigerate after being seasoned?
The seasoned steaks should be wrapped in cling wrap and refrigerated for at least 30 minutes to allow the flavors to infuse.
What temperature should the pan be for searing the steaks?
The sauté pan should be heated over high heat until it is very hot before adding the steaks.
How long do I cook the steaks for a medium-rare finish?
Sear the steaks for 3-4 minutes on one side, then flip and sear for another 3-4 minutes.
What should I do once the steaks are done cooking?
Remove them from the pan and cover them with foil to keep them warm while you prepare the brandy sauce.
What kind of oil and fat are used for the sauce base?
The sauce starts with a combination of unsalted butter and extra virgin olive oil.
Can I substitute the shallots?
While the recipe calls for 1 cup of minced shallots for their delicate flavor, you could use finely minced onions if necessary.
What is the purpose of the beef stock in the sauce?
The beef stock provides a savory base and depth of flavor; it is boiled down until reduced by half to concentrate the taste.
Is it necessary to flambé the brandy?
Flambéing adds flavor and burns off alcohol quickly, but you can also let the sauce simmer to burn off the alcohol if you prefer not to use a flame.
How do I safely flambé the sauce?
Remove the pan from the heat, add the brandy, and use a long lighter to ignite it while standing back. Shake the pan gently until flames subside.
What type of alcohol can I use besides brandy?
Cognac is an excellent alternative to brandy for this French-inspired sauce.
What kind of cream is used for the sauce?
The recipe calls for 2 cups of whipping cream to create the characteristic creamy texture.
How long does the sauce need to simmer?
After adding the cream, the sauce should simmer and reduce by half for about 10 minutes.
How do I know when the sauce is ready?
The sauce will puff up during boiling and then thicken significantly as it reduces.
What is the French name for this dish?
This dish is a classic version of Steak au Poivre Vert.
Is this recipe suitable for special occasions?
Yes, its rich flavors and elegant presentation make it perfect for romantic dinners or celebrations.
How many ingredients are required for this recipe?
There are 10 main ingredients including the beef, spices, and sauce components.
Should I use low-sodium beef stock?
Yes, low-sodium beef stock is preferred so you can control the saltiness of the final sauce.
Do I need to salt the steaks heavily?
The recipe suggests seasoning lightly with salt because the peppercorns and beef stock provide a lot of flavor.
How do I serve the Peppercorn-Crusted Tenderloin?
Plate the steaks and generously pour the reduced creamy peppercorn sauce over them, serving immediately.
Can I use black peppercorns only?
You can, but the green peppercorns provide a unique aromatic heat and texture that defines this specific dish.
What is the texture of the sauce?
The sauce is thick, luxurious, and creamy due to the reduction of the whipping cream and beef stock.
Should the butter be salted or unsalted?
The recipe specifies unsalted butter.
How many green peppercorns are needed?
You will need 2 tablespoons of brined green peppercorns.
What is the main aromatic used in the sauce?
Minced shallots serve as the primary aromatic base for the brandy sauce.