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    You are in: Home / Recipes / Peppercorn Cream Beef Tenderloin Recipe
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    Peppercorn Cream Beef Tenderloin

    Peppercorn Cream Beef Tenderloin. Photo by Darkhunter

    1/3 Photos of Peppercorn Cream Beef Tenderloin

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    gailanng's Note:

    A dish for two.

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    Units: US | Metric


    1. 1
      Heat olive oil in a medium skillet over high heat until hot.
    2. 2
      Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer registers 140° for rare or 150° for medium rare (160° for medium).
    3. 3
      Add brandy or bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze pan, scraping browned bits that cling to bottom.
    4. 4
      Add minced garlic, peppercorns, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half.
    5. 5
      Remove from heat; whisk in sour cream, and spoon sauce over steaks. Serve with noodles or baked potatoes.

    Browse Our Top Steak Recipes

    Ratings & Reviews:

    • on June 24, 2011


      This really hit the spot tonight!! i couldn't locate any brandy or cognac so I used red wine. a bit different but still delicious! i used ribeyes & seared them well in my cast ron skillet. i let them rest vs. putting them in the oven & they were perfectly medium rare. :) the sauce was woderful. Thank you! made for the Emerald City Shakers ZWT7. :)

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    • on June 19, 2011


      I wanted to make a steak, and truly enjoy a wonderful filet. At first I was going to grill it, but then I saw this recipe. It sounded interesting, so I made it. I enjoyed the sauce, but it tasted a bit like the gravy I use for country-fried steak. Once I tasted it with the steak, I felt it needed a little I added some dijon mustard. I think horseradish would work well too. The mixed peppercorns were delicious, and I'm so glad I used the mix instead of just the black peppercorns. Cooked my steak medium-rare, and had a wonderful dinner tonight. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2011


      This was tasty. When I put the bourbon in the pan, it boiled off VERY quickly, so I added more....too much I think. It ended up looser than I had hoped, but I think that was all the extra bourbon.

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    Read All Reviews (7)


    Nutritional Facts for Peppercorn Cream Beef Tenderloin

    Serving Size: 1 (290 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 839.8
    Calories from Fat 620
    Total Fat 68.9 g
    Saturated Fat 32.7 g
    Cholesterol 258.2 mg
    Sodium 268.8 mg
    Total Carbohydrate 4.0 g
    Dietary Fiber 0.5 g
    Sugars 0.4 g
    Protein 35.5 g

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