Tenderloin Au Poivre – a delicious recipe with tenderloin, whole white peppercorns, whole green peppercorns, whole black peppercorns, salt, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pierce meat with fork.
2
Crush 1 tablespoon each:
3
green, white and black peppercorns.
4
Add salt, garlic, half the brandy and the melted butter.
5
Mix thoroughly.
6
Place the meat on a platter and rub the mixture well into the meat.
7
Cover with plastic wrap and refrigerate 2 to 4 hours.
8
Set oven to 450u00b0.
9
Place the meat on a baking dish and cover with the remaining peppercorns.
10
Cook 20 minutes.
11
Reduce heat to 400u00b0 for another 20 minutes.
12
This amount of time results in a perfect medium-rare.
13
Cook longer for desired doneness.
14
Remove from oven.
15
Cover and let stand 5 to 10 minutes. Cut into 1/2 to 3/4-inch slices and place on serving platter.
16
Heat the remaining brandy to just boiling.
17
Pour over the meat, light (flambe).
146
kcal
Calories
11
g
Fat
10
g
Carbs
2
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 8 ingredients. The key ingredients include: 5 lb. tenderloin, 2 Tbsp. whole white peppercorns, 2 Tbsp. whole green peppercorns, 2 Tbsp. whole black peppercorns, and more.
Yes, Tenderloin Au Poivre falls under the General 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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