Beef Tenderloin With Peppercorn Crust And Whiskey S

Name: Beef Tenderloin With Peppercorn Crust And Whiskey Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1 1/2 lbs beef neck bone; 4 large shallots, chopped; 6 garlic cloves, coarsely chopped; 2 large carrots, coarsely chopped; 1 cup whiskey; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 2 teaspoons four peppercorn blend; 2 cups chicken stock; 2 cups beef stock; Beef; 1/4 cup four peppercorn blend, crushed; 1 tablespoon cornstarch; 1/2 teaspoon dried thyme; 1/4 teaspoon dried oregano; 2 tablespoons vegetable oil; 2 lbs beef tenderloin, roast

Servings: persons

Sauce
1 1/2 lbs beef neck bone
4 large shallots, chopped
6 garlic cloves, coarsely chopped
2 large carrots, coarsely chopped
1 cup whiskey
1 tablespoon tomato paste
1 teaspoon dried thyme
2 teaspoons four peppercorn blend
2 cups chicken stock
2 cups beef stock
Beef
1/4 cup four peppercorn blend, crushed
1 tablespoon cornstarch
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
2 tablespoons vegetable oil
2 lbs beef tenderloin, roast

1
FOR SAUCE:
2
Brown beef bones, shallots, garlic and carrots in heavy large saucepan over medium heat, stirring occasionally, about 20 minutes. Add whiskey, increase heat and boil until liquid is reduced by half, about 5 minutes. Mix in tomato paste, thyme, and peppercorns. Add both stocks and boil until liquid is reduced to 1 cup, about 20 minutes. Strain through fine sieve into heavy small saucepan. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate).
3
FOR BEEF:
4
Preheat oven to 350u00b0F. Mix first 4 ingredients on large plate. Brush 1 tablespoon oil over beef. Roll beef in peppercorn mixture, coating completely. Season with salt.
5
Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add beef and brown on all sides, about 5 minutes. Transfer skillet to oven and roast until meat thermometer inserted into center of beef registers 130u00b0F for rare, about 30 minutes.
6
Let beef stand 10 minutes.
7
Slice beef and arrange on plates. Bring sauce to simmer. Spoon over beef.

1531

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Sauce, 1 1/2 lbs beef neck bone, 4 large shallots, chopped, 6 garlic cloves, coarsely chopped, and more.

Yes, Beef Tenderloin With Peppercorn Crust And Whiskey Sauce 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.

That's it — enjoy your meal!

Beef Tenderloin With Peppercorn Crust And Whiskey Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions