Tenderloin for Two With Peppercorn Cream – a delicious recipe with olive oil, beef tenderloin, brandy, garlic, peppercorn, oregano. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat the oil in a medium skillet until hot.
2
Sprinkle the fillets with salt and pepper to your taste on both sides.
3
Sear both sides of the fillet in the hot skillet with oil.
4
Remove from skillet and place on a rack in a roasting pan.
5
Broil 5 1/2 inches from the heat for 5 min on each side or until 145 degrees F is reached for medium-rare.
6
Add brandy to drippings in the skillet and bring to a boil stirring to loosen any browned bits on the bottom.
7
Add minced garlic, crushed peppercorns, oregano, and salt - cook for 1 minute.
8
Add whipping cream and bring to a boil, and cook 6 min or until sauce is reduced by half.
9
Remove from heat and whisk in sour cream.
10
Spoon over the fillets.
11
Serve with hot white rice.
345
kcal
Calories
28
g
Fat
10
g
Carbs
16
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 9 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 (6 ounce) beef tenderloin fillets, ¼ cup brandy, 1 large garlic clove, minced, and more.
Yes, Tenderloin for Two With Peppercorn Cream 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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