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Tenderloin Roast with Brandy Peppercorn Sauce

Meredith Deeds

Servings

4

Prep Time

30 minutes

Cook Time

2 hours

Calories

264

Cuisine

French

Category

Holiday & Special Occasion

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

    Tenderloin Roast

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

    Brandy Peppercorn Sauce

    • 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

      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.

      Frequently Asked Questions

      1. Can I make brandy peppercorn sauce without brandy?

        Yes. Cognac is a direct swap and adds a similar warm, slightly sweet flavor. For an alcohol-free version, replace the brandy with an equal amount of beef stock. The sauce will be a little less complex but still rich and peppery thanks to the cream, Dijon mustard and green peppercorns.

      2. Why roast the tenderloin at 225°F before searing it?

        This method is called the reverse sear. Roasting low and slow cooks the tenderloin evenly from edge to center, so you get a uniformly pink interior without a thick gray band. A quick sear in butter at the end builds a flavorful brown crust and gives you more control over the final temperature.

      3. What temperature should I pull a tenderloin roast for medium-rare?

        In this recipe, Meredith Deeds roasts the tenderloin at 225°F until it reaches 120 to 125°F, then finishes it with a quick sear in butter. Take the roast out of the skillet when it registers 125°F for rare or 130°F for medium-rare. The internal temperature will continue to rise slightly as the roast rests for 10 minutes, so an instant-read thermometer is the best way to hit your preferred doneness.