Peppercorn-Crusted Beef Tenderloin In Blackjack Bourbon Sauce Recipe

Name: Peppercorn-Crusted Beef Tenderloin In Blackjack Bourbon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Blackjack sauce; 1 1/2 lbs beef neck bone (just use a chuck steak with bone in it, it's the bones that give the sauce flavor); 4 large shallots, coarsely chopped; 6 garlic cloves, coarsely chopped; 2 large shredded carrots (I bought shredded carrots); 1 cup Bourbon; 1 tablespoon tomato paste; 4 sprigs fresh thyme; 2 teaspoons mixed peppercorns; 2 cups chicken stock; 2 cups beef stock; 1/4 cup water; 2 tablespoons cornstarch; salt; Beef; 1/4 cup mixed peppercorn, lightly crushed; 1 tablespoon cornstarch; 2 teaspoons chopped fresh thyme; 1 teaspoon chopped fresh oregano; 2 tablespoons vegetable oil; 1 beef tenderloin (about 2 lbs); salt

Servings: persons

Blackjack sauce
1 1/2 lbs beef neck bone (just use a chuck steak with bone in it, it's the bones that give the sauce flavor)
4 large shallots, coarsely chopped
6 garlic cloves, coarsely chopped
2 large shredded carrots (I bought shredded carrots)
1 cup Bourbon
1 tablespoon tomato paste
4 sprigs fresh thyme
2 teaspoons mixed peppercorns
2 cups chicken stock
2 cups beef stock
1/4 cup water
2 tablespoons cornstarch
salt
Beef
1/4 cup mixed peppercorn, lightly crushed
1 tablespoon cornstarch
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh oregano
2 tablespoons vegetable oil
1 beef tenderloin (about 2 lbs)
salt

1
Blackjack Bourbon Sauce-.
2
Brown beef bones, shallots, garlic and carrots in a heavy saucepan over medium heat stirring occasionally, about 20 minutes. Add bourbon, increase heat and boil until liquid is reduced to one-half, about 5 minutes. Mix in tomato paste, thyme and peppercorns. Add both stocks. Boil until liquid is reduced to 1 cup or so. (About 20 mins). Strain through a sieve into a small pan. Throw out the solids. Combine the water and cornstarch in a small container and shake until combined. Pour into the sauce to slightly thicken. Season with salt.
3
Preheat oven to 350 deg. Mix peppercorns, cornstarch, thyme and oregano on a large plate. Brush the tenderloin with 1 tbsp oil and roll into the peppercorn mixture. In a large ovenproof pan, brown the tenderloin in 1 tbsp oil. Transfer skillet to oven and roast until a meat thermometer inserted into the center registers 130 degrees. Check loin after 25-30 minutes After cooking let the tenderloin rest 10 minutes. The temperature will come up several degrees. 140 degrees is medium. Slice and pour some of that wonderful sauce over top. ENJOY.

1063

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 22 ingredients. The key ingredients include: Blackjack sauce, 1 1/2 lbs beef neck bone (just use a chuck steak with bone in it, it's the bones that give the sauce flavor), 4 large shallots, coarsely chopped, 6 garlic cloves, coarsely chopped, and more.

Yes, Peppercorn-Crusted Beef Tenderloin In Blackjack Bourbon 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.

Peppercorn-Crusted Beef Tenderloin In Blackjack Bourbon Sauce

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