Beef Tenderloin in Red Wine–Peppercorn Sauce
This dish makes for a very special holiday presentation. Using a peppercorn blend with different types of peppercorns gives the sauce a particularly festive look and a more interesting flavor.
Serves: 6Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 6 beef tenderloin fillets (7 oz. each)
- 1 tsp. kosher salt
- 10 oz. beef stock
- 1 cup dry red wine
- 2 cloves garlic, pressed
- 3 Tbsp. peppercorns
- ¼ cup unsalted butter, cut into pieces
- Heat a large sauté pan on high, and add the oil. Sprinkle the steaks evenly with salt; place them in the skillet and brown on both sides, about 3 minutes per side. Remove the steaks from the pan, place on a dish, and set aside.
- Add the beef stock, wine, and garlic to the skillet; cook over high heat for 15 minutes. Return the steaks to the pan and cook for 5 to 6 minutes on each side or to desired doneness. Remove the pan from the heat and remove the steaks, reserving the sauce in the pan. Add the peppercorns and gradually whisk in the butter. Serve the sauce over the steaks.