Description
Indulge in a luxurious and flavorful beef tenderloin dish that is sure to impress your guests. This recipe features a perfectly seared beef tenderloin with a peppercorn crust, served with optional brandy peppercorn and mustard cream sauces.
Ingredients
– 3 pounds beef tenderloin center-cut (also called chateaubriand)
– Kosher salt
– 1/4 cup black peppercorns, crushed
– 1/2 cup unsalted butter (1 stick)
– 4 sprigs fresh thyme
– 2 cloves garlic, peeled and chopped
– 1 shallot, roughly chopped
For Serving (Optional):
– Coarse sea salt such as fleur de sel or Maldon
– Chopped fresh chives
– Brandy Peppercorn Sauce (click for recipe)
– Mustard Cream Sauce (click for recipe)
Instructions
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Preheat the oven to 400°F (200°C).
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Season the beef with kosher salt and crushed black peppercorns.
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Heat butter in a skillet over medium-high heat. Add thyme, garlic, and shallot.
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Sear the beef on all sides until browned and a crust forms, about 3-4 minutes per side.
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Transfer the skillet to the oven and roast for 10-15 minutes, or until the beef reaches desired doneness.
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Remove from the oven and let rest for 10 minutes before slicing.
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Serve with optional sauces (brandy peppercorn or mustard cream) and garnishes.
Notes
– For a twist, try adding a red wine reduction sauce instead of the brandy peppercorn sauce.
– To enhance the flavors, marinate the beef tenderloin in a mixture of olive oil, garlic, and herbs before cooking.
Nutrition
- Serving Size: 1 slice (approximately 3 oz)
- Calories: 225
- Sugar: 0g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 70mg