Tenderloin Roast with Brandy Peppercorn Sauce

Directions

Tenderloin Roast

1. Preheat oven to 225°F. Set a wire rack on top of a large, rimmed baking sheet. Season the tenderloin on all sides with the salt and pepper and place on the rack.
2. Roast for 1 to 1 1/2 hours or until internal temperature registers 120 to 125°F on an instant-read thermometer.
3. Remove from oven and let stand for 10 minutes.
4. Heat butter in a medium skillet over high heat. Add the tenderloin, and cook, turning the roast every 20 seconds, until meat is well browned on all sides and internal temperature registers 125°F for rare or 130°F for medium-rare, about 1 1/2 to 3 minutes.
5. Transfer tenderloin to a cutting board and allow to rest for 10 minutes.
6. While the roast is resting, make the Brandy Peppercorn Sauce.
7. Cut the roast into 1/2-inch slices, sprinkle with chive and serve with sauce.

Brandy Peppercorn Sauce

1. After searing the tenderloin roast, drain the skillet of all but 1 tablespoon fat.
2. Over medium-high heat, add the shallots to the skillet and cook, stirring, for 1 to 3 minutes or until softened.
3. Add the beef broth and bring to boil.
4. Continue to cook until the liquid is evaporated down to 1/2 cup, about 5 to 7 minutes. Remove from heat.
5. Add the cream, brandy, peppercorns and mustard to the skillet. Place back over medium-high heat and bring back to a boil.
6. Continue to cook, smashing some of the peppercorns with the back of a wooden spoon, for another 3 to 4 minutes, or until the sauce has thickened slightly.
7. Taste for seasoning and add salt if necessary. Stir in chives.