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Tenderloin Roast with Brandy Peppercorn Sauce

Meredith Deeds

Servings

4

Prep Time

30 minutes

Cook Time

2 hours

Category

Tenderloin Roast

A perfectly cooked tenderloin roast with a lusciously creamy sauce is easier to do than you think. Let James Beard-nominated cookbook author Meredith Deeds show you how to take the stress out of your special night.

Tenderloin Roast with Brandy Peppercorn Sauce

Ingredients

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    • 1 American Wagyu Gold® tenderloin roast

    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 2 tablespoons butter

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    • 1/4 cup finely chopped shallots
    • 1 1/2 cups beef stock
    • 3/4 cup whipping cream
    • 1/4 cup brandy
    • 2 teaspoons Dijon mustard
    • 1 tablespoon brined green peppercorns, rinsed and drained
    • 1 tablespoon finely chopped chives, plus more for garnish

    Directions

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      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.

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      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.