Beef Tenderloin with pink peppercorn sauce

An American dream

Yield:
Serves 2 persons
Category:
Beef
Cuisine:
American

INGREDIENTS:

  • 1 tablespoon mixed peppercorns (roughly crushed)
  • 2 steaks
  • salt to taste
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 shallot (chopped)
  • 1 tablespoon pink peppercorns
  • 1/4 cup red wine
  • 1/4 cup beef broth
  • 1 teaspoon Dijon mustard
  • 1 tablespoon parsley (chopped)

DIRECTIONS:

  1. Press the steaks into the peppercorns to coat and season with salt.
  2. Heat the oil in a pan.
  3. Sear the steaks on high heat on both sides for about 2-4 minutes per side for medium-rare and set aside.
  4. Melt the butter in the pan.
  5. Add the shallots and peppercorns and saute until the shallots are tender, about 4 minutes.
  6. Add the red wine and deglaze the pan.
  7. Add the beef stock and mustard and simmer to reduce by half.
  8. Serve and enjoy.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/1992