Ingredients for Beef Tenderloin Au Poivre Incredible Sauce
- 1 (2-pound) beef tenderloin
- 2 tablespoons lemon juice
- 1 tablespoon sea salt
- 1 teaspoon coarsely cracked black peppercorns (for tenderloin), 2 tablespoons coarsely chopped black peppercorns (for sauce)
- 4 tablespoons unsalted butter
- 2 finely chopped shallots
- 1/2 cup ruby port wine
- 1 cup beef stock
- 1/2 cup heavy cream
- 1 tablespoon white wine vinegar
- Salt, to taste
- 1 tablespoon cornstarch
- 2 tablespoons cold water
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How to Make Beef Tenderloin Au Poivre Incredible Sauce
- Preheat oven to 500°F (260°C).
- Rub 2 tablespoons of lemon juice all over the beef tenderloin.
- Season the tenderloin generously with 1 tablespoon of sea salt and 1 teaspoon of coarsely cracked black peppercorns.
- Place the seasoned tenderloin in the preheated oven and roast for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part registers 135°F (57°C) for medium-rare.
- Remove the tenderloin from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- While the tenderloin rests, prepare the sauce. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat.
- Add 2 finely chopped shallots and cook, stirring frequently, until fragrant (about 30 seconds).
- Pour in 1/2 cup of ruby port wine and bring to a boil. Reduce the heat and simmer until the mixture is reduced by half (about 5-6 minutes).
- Add 1 cup of beef stock and continue to simmer until the sauce has thickened to a syrupy consistency (about 10-12 minutes).
- Remove the saucepan from the heat and whisk in 1/2 cup of heavy cream.
- Return the saucepan to medium heat and simmer gently until the sauce has thickened slightly more (about 6-8 minutes).
- Stir in 2 tablespoons of coarsely chopped black peppercorns (rinsed) and 1 tablespoon of white wine vinegar.
- Season the sauce with salt to taste.
- If needed, thicken the sauce further with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Whisk in slowly until desired consistency is reached (lightly coat the back of a spoon).
- Slice the rested tenderloin against the grain and serve generously drizzled with the incredible peppercorn sauce.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
28g
Fat
158g
Carbs
6g
