Prepare to embark on a mouthwatering journey that will transport your taste buds straight to the heart of French cuisine! This luxurious Beef with Green Peppercorn Sauce is not just a meal, it's a culinary experience that combines the tender richness of beef tenderloin with a creamy, peppery sauce that will make your dinner guests swoon. Whether you're looking to impress a special someone or treat yourself to a restaurant-quality dish at home, this recipe promises to elevate your cooking game and deliver an unforgettable dining experience.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb beef tenderloin
- 2 tbsp green peppercorns
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- Salt to taste
- Black pepper to taste
- 2 tbsp olive oil
Instructions
- Remove the beef tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the meat dry with paper towels and season generously with salt and black pepper on all sides.
- Heat olive oil in a large heavy-bottomed skillet over high heat until it begins to shimmer and shows signs of light smoking. Carefully place the beef tenderloin in the pan.
- Sear the beef for approximately 3-4 minutes on each side to develop a rich, golden-brown crust. Use tongs to turn the meat, ensuring even browning. For medium-rare, aim for an internal temperature of 135°F (57°C).
- Once the beef is cooked to your desired doneness, transfer it to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat.
- In the same skillet, reduce heat to medium and add green peppercorns. Gently crush some of the peppercorns to release their flavor.
- Pour in the heavy cream and Dijon mustard, stirring to combine and scrape up any browned bits from the bottom of the pan. Simmer the sauce for 3-4 minutes until it slightly thickens.
- Taste the sauce and adjust seasoning with salt and additional black pepper if needed. The sauce should be creamy with a slight peppery kick.
- Slice the rested beef tenderloin against the grain into thin medallions. Arrange on serving plates and generously spoon the green peppercorn sauce over the meat.
- Serve immediately, garnishing with additional whole green peppercorns if desired. Pair with roasted vegetables or a simple potato side dish.
Tips
- Temperature is Key: Always let your beef come to room temperature before cooking to ensure even searing and optimal tenderness.
- Searing Secrets: Use a heavy-bottomed skillet and get it smoking hot to create that perfect golden-brown crust on your tenderloin.
- Meat Doneness: Use a meat thermometer to achieve your desired level of doneness. For medium-rare, aim for 135°F (57°C).
- Resting Matters: Never skip the resting period after cooking. This allows the juices to redistribute, ensuring a juicy and tender cut of meat.
- Sauce Consistency: When making the sauce, gently crush some green peppercorns to release their full flavor, and simmer until it reaches a slightly thickened consistency.
- Seasoning Tip: Taste and adjust the sauce's seasoning just before serving to ensure the perfect balance of flavors.
- Presentation: Slice the beef against the grain for maximum tenderness and arrange beautifully on the plate before spooning the luscious sauce over the top.
Nutrition Facts
Calories: 470kcal
Carbohydrates: 3g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 125mg
