Name: Beef Tenderloin with Pepper Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: FRENCH
Ingredients: 2 tablespoons coarsely crushed black peppercorns; 1 1/4 teaspoons coarse salt; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 4 beef tenderloin steaks (1-inch thick, about 6 oz each); 2 tablespoons butter; 1 tablespoon olive oil; 1 large shallot, minced; 1/4 cup brandy (or dry sherry or red wine); 1/3 cup low-sodium beef broth; 1 cup heavy cream

Description

This Beef Tenderloin with Pepper Cream Sauce is a restaurant-worthy dinner made in just 30 minutes. Tender filet mignon is seasoned and seared to perfection, then smothered in a rich and creamy peppercorn sauce with brandy and shallots. A must-have for holidays, anniversaries, or elegant date nights at home. Serve it alongside mashed potatoes and roasted vegetables for a complete fine dining recipe that’s easier than you think.

Ingredients

2 tablespoons coarsely crushed black peppercorns
1 1/4 teaspoons coarse salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
4 beef tenderloin steaks (1-inch thick, about 6 oz each)
2 tablespoons butter
1 tablespoon olive oil
1 large shallot, minced
1/4 cup brandy (or dry sherry or red wine)
1/3 cup low-sodium beef broth

1 cup heavy cream

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Instructions

In a small bowl, combine the peppercorns, salt, onion powder, and garlic powder. Rub the seasoning mixture evenly over both sides of each steak.
Heat butter and olive oil in a large nonstick skillet over medium-high heat. Once hot, add the steaks and sear for 3 to 3 1/2 minutes per side, or until they reach 130°F for medium-rare. Transfer steaks to a plate and tent with foil.
Add minced shallot to the same skillet and sauté until soft.
Pour in the brandy or red wine to deglaze, scraping up any browned bits. Let it simmer and reduce by half.
Whisk in the beef broth, followed by the heavy cream. Simmer until the sauce thickens slightly, about 6 minutes.
Return steaks to the pan, turning to coat them in the sauce.

Serve with sauce spooned over the top and your favorite sides.

Notes

You can use red wine or dry sherry if you don’t have brandy.
A meat thermometer ensures perfect doneness—130°F for medium-rare, 140°F for medium.
Sauce can be made in advance and gently reheated.

Nutrition

Serving Size: 1 steak with sauce
Calories: 540 kcal
Sugar: 2g
Sodium: 500mg
Fat: 39g
Saturated Fat: 20g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 39g
Cholesterol: 165mg