Beef Tenderloin With Peppercorn And Brandy Cream Sauce Recipe – a delicious recipe with beef tenderloin, whole black peppercorns, butter, brown sauce, heavy cream, brandy. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place the peppercorns on a cutting board or possibly counter and coarsely crush them with a heavy pot or possibly bottom of a skillet.
2
Lightly salt the steaks, then roll them in the peppercorns, pressing down the pepper into the steaks.
3
Heat the butter in a large skillet till very warm.
4
Add in the steaks and cook over high heat for 2 min on each side till desired doneness.
5
Lift them out of the skillet and keep hot on serving plate while making the sauce.
6
Deglaze the skillet with the brandy and let it flambe.
7
Stir in the cream, scraping the bottom of the skillet to dissolve any meat juices.
8
Add in brown sauce and let reduce till desired consistency.
9
Adjust seasoning.
10
Pour over steak and serve immediately.
508
kcal
Calories
45
g
Fat
2
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 beef tenderloin filets, 7 ounce. each, 2 tbsp. whole black peppercorns, 4 tbsp. butter, 1 c. brown sauce, and more.
Yes, Beef Tenderloin With Peppercorn And Brandy Cream Sauce Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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