Beef Tenderloin Peppercorn Sauce (Printable View)

Tender beef loin paired with a creamy, aromatic peppercorn sauce for elegant meals and special occasions.

# Ingredient List:

→ Beef

01 - 4 beef tenderloin steaks, about 6 oz each, 1.5 inches thick
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Peppercorn Sauce

06 - 2 tablespoons mixed whole peppercorns (black, green, pink), lightly crushed
07 - 2 tablespoons unsalted butter
08 - 1 small shallot, finely minced
09 - 1/2 cup beef broth
10 - 1/2 cup heavy cream
11 - 1/4 cup brandy or cognac
12 - Salt, to taste

# How to Prepare:

01 - Remove beef tenderloin steaks from the refrigerator 30 minutes prior to cooking and pat dry with paper towels.
02 - Generously season both sides of the steaks with salt and freshly ground black pepper.
03 - Heat olive oil and 1 tablespoon butter in a heavy skillet or cast-iron pan over medium-high heat. Sear the steaks 3 to 4 minutes per side for medium-rare or until desired doneness. Transfer to a plate, cover loosely with foil, and let rest.
04 - Reduce heat to medium. In the same pan, melt 2 tablespoons butter and sauté the minced shallot for 1 minute until softened.
05 - Stir in crushed peppercorns and cook for 30 seconds to release aroma.
06 - Carefully add brandy or cognac, allowing it to sizzle and reduce by half while scraping up browned bits from the pan.
07 - Pour in beef broth and simmer for 2 minutes. Add heavy cream and cook, stirring frequently, until sauce thickens slightly, approximately 3 to 5 minutes. Season with salt to taste.
08 - Return steaks and any accumulated juices to the pan. Spoon sauce over and warm through for 1 to 2 minutes.
09 - Place steaks on warm plates and generously drizzle with peppercorn sauce.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but it comes together in under 45 minutes from start to finish
  • The peppercorn sauce is where the magic happens—creamy, complex, and absolutely craveable without being fussy
  • Beef tenderloin feels indulgent and special, but this recipe proves it's actually approachable for home cooks
02 -
  • The temperature of your pan is more important than the cooking time—a properly hot pan will sear your steak beautifully in less time, and you'll get that golden crust without overcooking the inside.
  • Don't move your steaks around once they hit the pan. I spent years convinced I needed to flip and adjust constantly, and everything changed when I learned to leave them alone and let the heat do its work.
  • The sauce thickens more as it cools slightly, so don't over-reduce it thinking it's not thick enough—you want it to be just slightly loose at first.
03 -
  • Buy your beef tenderloin from a butcher if possible and ask them to cut it to exactly 1.5 inches thick. The precision makes the cooking much more predictable and impressive.
  • Save the juices that pool under the rested steak—they're pure concentrated beef flavor and belong in your sauce or spooned over the top.

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