Description
This elegant Peppercorn Crusted Beef Tenderloin features a succulent beef tenderloin coated in a coarse black peppercorn crust, perfectly seared and paired with a rich, fruity cherry port sauce. Ideal for special occasions, this dish combines robust flavors from the pepper and a sweet, tangy sauce made from ruby port, cherries, shallots, and balsamic vinegar.
Ingredients
Scale
Cherry Port Sauce
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, diced
- 1 cup ruby port
- 1 cup frozen pitted cherries, roughly chopped
- ¼ cup balsamic vinegar
- 3 tablespoons granulated sugar
Peppercorn Crusted Beef Tenderloin
- 1 whole beef tenderloin (about 4 pounds and 3 inches in diameter), trimmed and tied
- 1 tablespoon coarse kosher salt
- 1 tablespoon black peppercorns, coarsely ground
- ¼ cup extra-virgin olive oil
Instructions
- Prepare the beef tenderloin: Pat the trimmed beef tenderloin dry with paper towels. Season evenly with coarse kosher salt all over the surface. Press the coarsely ground black peppercorns firmly onto the entire exterior of the tenderloin to create the peppercorn crust.
- Sear the tenderloin: Heat the ¼ cup of extra-virgin olive oil in a large skillet or heavy pan over medium-high heat. Once hot, place the beef tenderloin in the skillet and sear each side until a deep golden-brown crust forms. This usually takes about 3-4 minutes per side. Remove the tenderloin from the pan and set aside.
- Cook the cherry port sauce: In the same skillet, reduce heat to medium and add 2 tablespoons of extra-virgin olive oil and 2 tablespoons of unsalted butter. Once the butter is melted, add the diced shallot and sauté until softened and translucent, about 3-4 minutes.
- Add liquids and cherries: Pour in 1 cup of ruby port, scraping the bottom of the pan to loosen any browned bits. Add 1 cup of roughly chopped frozen pitted cherries, ¼ cup of balsamic vinegar, and 3 tablespoons of granulated sugar. Stir to combine, then bring the mixture to a simmer and let it reduce. Continue simmering until the sauce thickens slightly and the cherries soften, about 8-10 minutes.
- Finish cooking the tenderloin: Preheat your oven to 400°F (200°C). Place the seared tenderloin on a roasting rack set inside a roasting pan or baking sheet. Roast the beef in the preheated oven until it reaches your desired doneness, approximately 20-25 minutes for medium-rare (internal temperature around 130-135°F / 54-57°C). Adjust roasting time if you prefer different doneness.
- Rest the beef: Remove the tenderloin from the oven and loosely tent it with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute before slicing.
- Serve: Slice the beef tenderloin into thick medallions and serve with the warm cherry port sauce drizzled over the top or on the side.
Notes
- Be sure to use a meat thermometer to check the internal temperature for perfect doneness.
- The cherry port sauce can be made ahead and gently reheated before serving.
- For a lighter crust, reduce the amount of peppercorns, or mix peppercorns with herbs like rosemary or thyme if desired.
- Frozen cherries work well but can be substituted with fresh cherries when in season.
