Pan Seared Beef Tenderloin With Creamy Peppercorn Sauce Sbd P2 Recipes

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PEPPERCORN CREAM BEEF TENDERLOIN



Peppercorn Cream Beef Tenderloin image

Make and share this Peppercorn Cream Beef Tenderloin recipe from Food.com.

Provided by gailanng

Categories     Steak

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

PAN SEARED BEEF TENDERLOIN WITH CREAMY PEPPERCORN SAUCE (SBD P2)



Pan Seared Beef Tenderloin With Creamy Peppercorn Sauce (Sbd P2) image

from most recent book. Haven't tried. Fresh cracked peppercorns serve double duty in this satisfying entree: first, they are rubbed into the meat for flavor. Then the peppercorns left in the pan after cooking the steak gives body and kick to the sauce. If you don't have a spice grinder or an extra coffee grinder for grinding spices, purchase cracked peppercorns or set your pepper grinder to the coarsest setting. Chicken or vegetable broth can be used in place of beef broth.

Provided by Lizzie Rodriquez

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 teaspoons whole black peppercorns
24 ounces beef tenderloin steaks, about 1-inch thick, well trimmed
1 garlic clove, cut in half lengthwise
salt
2 tablespoons low sodium beef broth
1/4 cup reduced-fat sour cream

Steps:

  • In a spice grinder, coarsely grind the peppercorns. Rub steaks on both sides pressing to adhere. Season lightly with salt. Discard garlic.
  • Lightly coat a large heavy skillet or cast iron with cooking spray and heat over medium-high heat. Add steaks and sear on each side, about 1 minute per side. Continue to cook to desired doneness, about 3 minutes per side for medium rare.
  • Transfer to a cutting board and let rest 5 minutes.
  • While steak is resting, return the pan to medium heat, add broth, and stir with a wooden spoon to scrape up any browned bits clinging to the pan. Stir in sour cream and remove from the heat. Serve the steaks warm with sauce drizzled on top.

Nutrition Facts : Calories 511.4, Fat 41.9, SaturatedFat 17.3, Cholesterol 126.7, Sodium 88, Carbohydrate 0.9, Protein 30.7

FILET MIGNONS WITH PEPPER CREAM SAUCE



Filet Mignons With Pepper Cream Sauce image

These luscious steaks' peppery bite is tamed with a velvety cream sauce.

Provided by goodeets7

Categories     World Cuisine Recipes     European     French

Time 25m

Yield 4

Number Of Ingredients 7

¼ cup coarsely crushed black peppercorns
4 (6 ounce) 1 1/2 inch thick filet mignon steaks
salt to taste
1 tablespoon butter
1 teaspoon olive oil
⅓ cup beef broth
1 cup heavy cream

Steps:

  • Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
  • Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
  • Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g

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