Peppercorn Cream Beef Tenderloin Recipe

Name: Peppercorn Cream Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 (6 -8 ounce) beef tenderloin steaks; salt and pepper; 3 tablespoons brandy or 3 tablespoons Bourbon; 1 -2 minced garlic clove; 1 teaspoon crushed multicolored peppercorn (can sub fresh crushed black peppercorns); 1/2 teaspoon dried oregano; 1/8 teaspoon salt; 2/3 cup whipping cream; 1 1/2 tablespoons sour cream

Servings: persons

1 tablespoon olive oil
2 (6 -8 ounce) beef tenderloin steaks
salt and pepper
3 tablespoons brandy or 3 tablespoons Bourbon
1 -2 minced garlic clove
1 teaspoon crushed multicolored peppercorn (can sub fresh crushed black peppercorns)
1/2 teaspoon dried oregano
1/8 teaspoon salt
2/3 cup whipping cream
1 1/2 tablespoons sour cream

1
Heat olive oil in a medium skillet over high heat until hot.
2
Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer registers 140u00b0 for rare or 150u00b0 for medium rare (160u00b0 for medium).
3
Add brandy or bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze pan, scraping browned bits that cling to bottom.
4
Add minced garlic, peppercorns, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half.
5
Remove from heat; whisk in sour cream, and spoon sauce over steaks. Serve with noodles or baked potatoes.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 (6 -8 ounce) beef tenderloin steaks, salt and pepper, 3 tablespoons brandy or 3 tablespoons Bourbon, and more.

Yes, Peppercorn Cream Beef Tenderloin 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.

Peppercorn Cream Beef Tenderloin

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