Beeftenderloinaupoivre Recipes

BEEF TENDERLOIN AU POIVRE (INCREDIBLE SAUCE)

Steps:

• Preheat oven to 500°F.
• Pour and rub lemon juice all over the tenderloin.
• Season the tenderloin with the tbsp of sea salt and tsp of course black peppercorns.
• Place in oven for about 20 minutes or until internal temp is 135°F (note the temp should raise a bit still while the meat is resting to reach the temp of 145°F for med rare).
• Rest meat for about 10 minutes before cutting.
• For the sauce put the butter in a saucepot over medium heat. Add shallots stirring until fragrant about 30 seconds.
• Add the ruby port and bring to a boil and cook mixture until it is reduced by half. About 5 to 6 minutes.
• Add beef stock and boil until syrupy. about 10-12 minutes.
• Remove pot from heat, whisk in heavy cream.
• Return to medium heat, boil gently until thickened about 6-8 minutes.
• Stir in the rinsed and coarsely chopped black pepper and the white wine vinegar.
• Salt to taste.
• Thicken with corn starch slurry until you can lightly coat back of spoon.
• Slice tenderloin and pour sauce over according to how you want to serve.
• Enjoy.

BEEF TENDERLOIN AU POIVRE

Steps:

• Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine.
• Rub meat with mustard.
• Combine the crushed peppercorns and press evenly on the surface of meat.
• Place on rack in shallow pan and bake uncovered at 425°F until the meat thermometer inserted in thickest part reads 145°F for medium rare or 160F for medium.
• Let stand 10 minutes before serving.