Beef Tenderloin Au Poivre Incredible Sauce Recipes

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FILET OF BEEF AU POIVRE



Filet of Beef au Poivre image

Provided by Ina Garten

Categories     main-dish

Time 36m

Yield 6 servings

Number Of Ingredients 8

6 filet mignon, cut 1 1/4 inches thick
Kosher salt
2 tablespoons coarsely ground black pepper
3 1/2 tablespoons unsalted butter, divided
1 1/2 tablespoons olive oil
3/4 cup chopped shallots (3 to 4 shallots)
1 cup canned beef broth
1/2 cup good Cognac or brandy

Steps:

  • Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
  • Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
  • Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.

BEEF TENDERLOIN AU POIVRE



Beef Tenderloin Au Poivre image

This is quick and easy--only 4 ingredients. It is also elegant. Cook this easy dish when you want to impress someone.

Provided by southern chef in lo

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

4 lbs beef tenderloin, trimmed
1/3 cup Dijon mustard
1 1/2 tablespoons black peppercorns, crushed
1 1/2 tablespoons white peppercorns, crushed

Steps:

  • Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine.
  • Rub meat with mustard.
  • Combine the crushed peppercorns and press evenly on the surface of meat.
  • Place on rack in shallow pan and bake uncovered at 425°F until the meat thermometer inserted in thickest part reads 145°F for medium rare or 160F for medium.
  • Let stand 10 minutes before serving.

BEEF TENDERLOIN AU POIVRE (INCREDIBLE SAUCE)



Beef Tenderloin Au Poivre (Incredible Sauce) image

This recipe was adapted from Saveur magazine though it was actually Entocotes au Poivre Vert (Strip Steaks with Green Peppercorn Sauce.) The sauce is what this recipe is all about the silky rich taste of this sauce is incredibly fabulous.

Provided by Jamies Kitchen

Categories     Steak

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 lbs beef tenderloin
1 tablespoon lemon juice
1 teaspoon sea salt
1 teaspoon course black peppercorns
1 tablespoon unsalted butter
4 finely chopped shallots
3 cups ruby port
4 cups beef stock
2 1/2 cups heavy cream
1/2 cup rinsed and coarse black peppercorns
1/4 cup white wine vinegar
salt
1/4 cup cornstarch
1 cup water

Steps:

  • Preheat oven to 500°F.
  • Pour and rub lemon juice all over the tenderloin.
  • Season the tenderloin with the tbsp of sea salt and tsp of course black peppercorns.
  • Place in oven for about 20 minutes or until internal temp is 135°F (note the temp should raise a bit still while the meat is resting to reach the temp of 145°F for med rare).
  • Rest meat for about 10 minutes before cutting.
  • For the sauce put the butter in a saucepot over medium heat. Add shallots stirring until fragrant about 30 seconds.
  • Add the ruby port and bring to a boil and cook mixture until it is reduced by half. About 5 to 6 minutes.
  • Add beef stock and boil until syrupy. about 10-12 minutes.
  • Remove pot from heat, whisk in heavy cream.
  • Return to medium heat, boil gently until thickened about 6-8 minutes.
  • Stir in the rinsed and coarsely chopped black pepper and the white wine vinegar.
  • Salt to taste.
  • Thicken with corn starch slurry until you can lightly coat back of spoon.
  • Slice tenderloin and pour sauce over according to how you want to serve.
  • Enjoy.

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