Roast Tenderloin Of Beef With Jack Daniel's Peppercorn Sauce
From twill10 8 years agoIngredients
- http://www.saveur.com shopping list
- Roast Tenderloin of beef with Jack Daniel's Peppercorn Sauce shopping list
- serves 6-8 shopping list
- Ingredients shopping list
- 1 (3-4-lb.) piece beef tenderloin, well trimmed shopping list
- Salt and freshly ground black pepper shopping list
- 2 tbsp. vegetable oil shopping list
- 1⁄2 cup Jack Daniel's whiskey shopping list
- 1 shallot, peeled and minced shopping list
- 1 1⁄2 tsp. green peppercorns shopping list
- 1 1⁄2 tsp. red peppercorns shopping list
- 1⁄4 cup rich veal or beef stock shopping list
- 4 tbsp. butter, cut into pieces shopping list
How to make it
- Instructions
- 1 reheat oven to 400º. Generously season beef with salt and pepper. Heat oil in a large ovenproof skillet over high heat. Add meat and brown on all sides, about 1 minute per side. Transfer skillet to oven; roast meat until internal temperature reaches 125º for rare, 15-20 minutes, or 135º for medium rare, about 25 minutes. Transfer meat to a cutting board, cover loosely with foil, and set aside for 15 minutes before slicing.
- 2 Meanwhile, warm whiskey in a small pan over low heat. Return the ovenproof skillet to medium heat. Add shallots and cook, stirring frequently, until lightly browned, 1-2 minutes. Add green and red peppercorns, then whiskey, and carefully ignite with a kitchen match. When flames die out, continue cooking for 1 minute. Add stock and cook, stirring, until reduced by half, 1-2 minutes. Add butter, a few pieces at a time, swirling skillet over heat until melted and sauce is velvety, 2-3 minutes. Adjust seasonings.
- 3 Serve meat with whiskey sauce and boiled fingerling potatoes, sugar snap peas, and carrots, if you like.
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