Peppercorn Cream Beef Tenderloin
"A dish for two."
photo by Darkhunter
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1 tablespoon olive oil
- 2 (6 -8 ounce) beef tenderloin steaks
- salt and pepper
- 3 tablespoons brandy or 3 tablespoons Bourbon
- 1 -2 minced garlic clove
- 1 teaspoon crushed multicolored peppercorn (can sub fresh crushed black peppercorns)
- 1⁄2 teaspoon dried oregano
- 1⁄8 teaspoon salt
- 2⁄3 cup whipping cream
- 1 1⁄2 tablespoons sour cream
directions
- Heat olive oil in a medium skillet over high heat until hot.
- Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer registers 140° for rare or 150° for medium rare (160° for medium).
- Add brandy or bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze pan, scraping browned bits that cling to bottom.
- Add minced garlic, peppercorns, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half.
- Remove from heat; whisk in sour cream, and spoon sauce over steaks. Serve with noodles or baked potatoes.
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Reviews
-
Excellent sauce. Very quick to make. A definite make again. -
This really hit the spot tonight!! i couldn't locate any brandy or cognac so I used red wine. a bit different but still delicious! i used ribeyes & seared them well in my cast ron skillet. i let them rest vs. putting them in the oven & they were perfectly medium rare. :) the sauce was woderful. Thank you! made for the Emerald City Shakers ZWT7. :) -
I wanted to make a steak, and truly enjoy a wonderful filet. At first I was going to grill it, but then I saw this recipe. It sounded interesting, so I made it. I enjoyed the sauce, but it tasted a bit like the gravy I use for country-fried steak. Once I tasted it with the steak, I felt it needed a little something....so I added some dijon mustard. I think horseradish would work well too. The mixed peppercorns were delicious, and I'm so glad I used the mix instead of just the black peppercorns. Cooked my steak medium-rare, and had a wonderful dinner tonight. Thanks for sharing! -
Gail, this was superb! I didn't have the brandy, so used some dry white wine. I would have this always with my steak! Thnx for posting, hon. Made for KcK's Forum. -
Beautiful combination of flavours. I made the sauce as written, using an Australian cut of meat called scotch fillet. Also used brandy and 2 cloves of garlic. Served with baked potatoes. Thanks very much for posting.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
