Recipe

Tenderloin Au Poivre Recipe


Tenderloin Au Poivre Recipe Chefmeow / All my dishes
2 years, 6 months ago
So full of great tastes. Beef tenderloin is expensive so I don't make this often, but when I do, we enjoy a lot. Wonderful herby taste. These are delightful. Enjoy
Prep:10m Cook:20m Servings:4

Chefmeow

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Ingredients
  • 1 cup whipping cream
  • 1-1/2 teaspoon flour mixed with 1-1/2 teaspoon melted butter
  • 2 tablespoons demi glace
  • 1/4 cup white wine
  • 1 teaspoon dried sage
  • 1 teaspoon dried basil
  • 3 teaspoons freshly ground black pepper divided
  • 1 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1 tablespoon Dijon mustard
  • 2 tablespoons brined green peppercorns
  • 4 tenderloin steaks
  • Fresh chives chopped for garnish
  • Sautéed mushrooms for garnish

Directions
  1. In a heavy pot heat cream until it bubbles then set aside and keep warm.
  2. In another heavy pot combine roux with demi-glace, wine, sage, basil, 1-1/2 teaspoons pepper, salt, oregano and mustard.
  3. Bring to boil then reduce heat and cook 3 minutes.
  4. Stir in brined peppercorns.
  5. Add hot cream and mix well.
  6. Set aside and keep hot.
  7. Prepare steaks in cast-iron skillet.
  8. When steaks are done to your liking remove from pan and set aside to keep warm.
  9. Add cream sauce to pan and deglaze.
  10. Remove from heat and divide among 4 serving plates.
  11. Press remaining crushed pepper onto top of each piece of meat and set in the pool of sauce.
  12. Top with chives and serve with sautéed mushrooms.

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