Beef Tenderloin Au Poivre (Incredible Sauce)

Recipe by Jamies Kitchen
READY IN: 50mins
SERVES: 8-10




  • 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.