Description
Rice with Beef Tenderloin and Pepper Sauce is an elegant yet comforting dish featuring tender, juicy beef tenderloin served atop fluffy long-grain white rice, all draped in a rich, creamy pepper sauce. This recipe offers a perfect balance of savory and spicy flavors, easy preparation with pantry staples, and a presentation suitable for both weeknight dinners and special occasions.
Ingredients
Units
Scale
Beef and Sauce
- 1 lb fresh high-quality beef tenderloin
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 tbsp freshly crushed black peppercorns
- 1 cup beef stock
- 1/2 cup heavy cream (or coconut/cashew cream for dairy-free)
- Salt, to taste
Rice
- 1 cup long-grain white rice
- 2 cups water or light broth
- Pinch of salt
Garnish
- 2 tbsp fresh parsley, chopped (or thyme/rosemary for variation)
- Olive oil, for drizzling (optional)
Instructions
- Prepare the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Cook according to package instructions using water or light broth with a pinch of salt until fluffy and tender. Set aside and keep warm.
- Season and Sear the Beef Tenderloin: Pat the beef tenderloin dry with paper towels. Season generously on all sides with salt and freshly crushed black pepper. Heat olive oil in a skillet over medium-high heat and sear the tenderloin until a deep brown crust forms, about 2-3 minutes per side.
- Make the Pepper Sauce: Lower the heat to medium. Add butter and minced garlic to the skillet with beef drippings and sauté until fragrant. Stir in the freshly crushed black peppercorns to release their aroma. Pour in the beef stock and let it reduce by half to concentrate flavor. Stir in the heavy cream and simmer gently until the sauce is silky and smooth, adjusting seasoning with salt if needed.
- Rest and Slice the Beef: Remove the tenderloin from the skillet and let it rest for 5 minutes to allow juices to redistribute. Slice into medallions thick enough to pair well with the rice and sauce.
- Plate and Serve: Arrange fluffy rice on serving plates. Top with sliced beef tenderloin medallions. Spoon the creamy pepper sauce generously over the beef and rice. Garnish with freshly chopped parsley and a light drizzle of olive oil if desired. Serve immediately.
Notes
- Choose fresh, well-marbled beef tenderloin for optimal tenderness and flavor.
- Allowing the beef to rest after cooking ensures juicy and flavorful meat.
- Crush peppercorns fresh just before cooking to maximize aroma and taste.
- Use room temperature cream to avoid curdling the sauce.
- Cooking rice with broth instead of water adds extra depth and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg