Peppercorn Cream Beef Tenderloin

READY IN: 40mins
Recipe by gailanng

A dish for two.

Top Review by Elmotoo

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. :)

Ingredients Nutrition

Directions

  1. Heat olive oil in a medium skillet over high heat until hot.
  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. 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. 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. Remove from heat; whisk in sour cream, and spoon sauce over steaks. Serve with noodles or baked potatoes.

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