Beef Tenderloin Peppercorn Sauce (Printer-Friendly)

Tender beef loin served with a creamy, aromatic peppercorn sauce for special occasions.

# What You'll Need:

→ Beef

01 - 4 beef tenderloin steaks, 6 ounces each, 1.5 inches thick
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Peppercorn Sauce

06 - 2 tablespoons mixed whole peppercorns (black, green, pink), lightly crushed
07 - 2 tablespoons unsalted butter
08 - 1 small shallot, finely minced
09 - 1/2 cup beef broth (gluten-free if required)
10 - 1/2 cup heavy cream
11 - 1/4 cup brandy or cognac
12 - Salt, to taste

# How to Make It:

01 - Remove steaks from refrigerator 30 minutes before cooking to reach room temperature and pat dry with paper towels.
02 - Generously season both sides of steaks with salt and freshly ground black pepper.
03 - Heat olive oil and 1 tablespoon butter in a heavy skillet or cast-iron pan over medium-high heat. Sear steaks for 3 to 4 minutes per side for medium-rare, or until desired doneness is reached. Transfer steaks to a plate, cover loosely with foil, and let rest.
04 - Reduce heat to medium. In the same pan, melt 2 tablespoons butter and sauté the minced shallot for 1 minute until softened.
05 - Add crushed peppercorns and stir for 30 seconds until aromatic.
06 - Carefully add brandy or cognac, allowing it to sizzle and reduce by half while scraping browned bits from the pan.
07 - Pour in beef broth and simmer for 2 minutes. Add heavy cream and cook, stirring, until sauce slightly thickens, about 3 to 5 minutes. Season with salt to taste.
08 - Return steaks and any resting juices to the pan, spoon sauce over them, and warm through for 1 to 2 minutes. Serve on warmed plates with generous sauce drizzle.

# Expert Advice:

01 -
  • It feels restaurant-quality but comes together in under an hour, making you look like a culinary genius with minimal effort
  • The peppercorn sauce is the kind of thing that makes people ask for your secrets—it's elegant and aromatic without being fussy
  • Medium difficulty means you're challenging yourself without setting yourself up for failure, and the results are absolutely worth it
02 -
  • Room temperature meat is non-negotiable—it's the difference between a steak that's golden and beautiful and one that's gray and disappointing
  • Don't move your steaks around in the pan. That one moment of patience while the first side sears is what creates the crust that makes you look professional
  • The sauce will taste less peppery than it smells while cooking. That's normal. The flavors mellow and integrate as it cooks, creating something sophisticated rather than aggressive
03 -
  • Invest in a good meat thermometer. It takes the guesswork out of doneness and gives you confidence every single time
  • If your sauce breaks or looks separated, remove it from heat immediately and whisk in a tablespoon of cold butter. It usually comes back together beautifully
  • The quality of your beef makes all the difference. A truly tender, well-marbled tenderloin from a good butcher will change how this dish tastes

Go Back