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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
4 (6 oz) beef tenderloin steaks
3 tbsp fresh cracked black pepper
1 tsp kosher salt (sea salt is better if you have it)
1 tbsp vegetable oil
1/2 tsp minced onion
1/2 tsp minced garlic
1/4 cup brandy or cognac
1/2 cup beef or veal stock (broth will work, but you will allow for an extra 5 minutes for reduction later)
1/8cup heavy cream
1/2 tsp Dijon mustard
Preheat oven to 400. Generously coat steaks with peppercorns and salt while you get an oven-safe saute pan hot over med-hi heat. Add oil to pan, sear steaks for about 1 minute on each side, then remove from pan and set aside.
With the pan over a medium flame, add onions and garlic, sweat for about 30 seconds. Add brandy to the saute pan, stand back, as it
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PEPPERED BEEF TENDERLOIN WITH BRANDIED PEPPERCORN SAUCE
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
4 (6 oz) beef tenderloin steaks
3 tbsp fresh cracked black pepper
1 tsp kosher salt (sea salt is better if you have it)
1 tbsp vegetable oil
1/2 tsp minced onion
1/2 tsp minced garlic
1/4 cup brandy or cognac
1/2 cup beef or veal stock (broth will work, but you will allow for an extra 5 minutes for reduction later)
1/8cup heavy cream
1/2 tsp Dijon mustard
Preheat oven to 400. Generously coat steaks with peppercorns and salt while you get an oven-safe saute pan hot over med-hi heat. Add oil to pan, sear steaks for about 1 minute on each side, then remove from pan and set aside.
With the pan over a medium flame, add onions and garlic, sweat for about 30 seconds. Add brandy to the saute pan, stand back, as it
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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