Beef Tenderloin Au Poivre (Incredible Sauce)
photo by mersaydees
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1360.77 g beef tenderloin
- 14.79 ml lemon juice
- 4.92 ml sea salt
- 4.92 ml course black peppercorns
- 14.79 ml unsalted butter
- 4 finely chopped shallots
- 709.77 ml ruby port
- 946.36 ml beef stock
- 591.47 ml heavy cream
- 118.29 ml rinsed and coarse black peppercorns
- 59.14 ml white wine vinegar
- salt
- 59.14 ml cornstarch
- 236.59 ml water
directions
- Preheat oven to 500°F.
- Pour and rub lemon juice all over the tenderloin.
- Season the tenderloin with the tbsp of sea salt and tsp of course black peppercorns.
- Place in oven for about 20 minutes or until internal temp is 135°F (note the temp should raise a bit still while the meat is resting to reach the temp of 145°F for med rare).
- Rest meat for about 10 minutes before cutting.
- For the sauce put the butter in a saucepot over medium heat. Add shallots stirring until fragrant about 30 seconds.
- Add the ruby port and bring to a boil and cook mixture until it is reduced by half. About 5 to 6 minutes.
- Add beef stock and boil until syrupy. about 10-12 minutes.
- Remove pot from heat, whisk in heavy cream.
- Return to medium heat, boil gently until thickened about 6-8 minutes.
- Stir in the rinsed and coarsely chopped black pepper and the white wine vinegar.
- Salt to taste.
- Thicken with corn starch slurry until you can lightly coat back of spoon.
- Slice tenderloin and pour sauce over according to how you want to serve.
- Enjoy.
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RECIPE SUBMITTED BY
My passion the force that drives me is cooking, tasting, and developing great food.
I work as a cook for Marriott. My favorite cookbook changes all the time. I would say that most of my most prized recipes come from my family of course. Biggest pet peeve is being unorganized in the kitchen.
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