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- 2 beef tenderloin steaks (approximately 6 oz each) - Salt and freshly ground black pepper, to taste - 1 tablespoon olive oil - 1 tablespoon unsalted butter - 1 shallot, finely chopped - 1 teaspoon crushed black peppercorns - 1 cup heavy cream - 1 teaspoon Dijon mustard - 1 tablespoon fresh parsley, finely chopped (for garnish) - Large skillet - Cooking thermometer - Cutting board - Sharp knife Each ingredient plays a key role in building layers of flavor. The beef tenderloin shines as the star of the dish, providing a tender and juicy base. Salt and pepper enhance its natural taste, while olive oil and butter add richness during cooking. For the pepper cream sauce, shallots add a sweet and aromatic touch. Crushed black peppercorns lend heat and depth. Heavy cream brings a smooth texture, and Dijon mustard adds a subtle tang. Finally, fresh parsley brightens the dish and adds a pop of color. Gathering these ingredients and tools sets the stage for a delightful culinary experience. You can find the full recipe to bring this dish to life and impress your guests. To start, you need to season the beef. Generously sprinkle both sides of the beef tenderloin steaks with salt and freshly ground black pepper. This step enhances the steak's natural flavor. After seasoning, let the steaks sit at room temperature for about 15 minutes. This resting period allows the meat to absorb the seasoning and improves tenderness. Next, let's cook the beef. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Wait until the oil shimmers. Carefully place the seasoned steaks in the skillet. Sear each side for about 3 to 4 minutes. You want a nice brown crust. Check the doneness with a thermometer. For medium-rare, aim for 130°F. Once cooked, transfer the steaks to a plate. Let them rest for a few minutes to keep the juices inside. Now, it's time for the sauce. In the same skillet, lower the heat to medium. Add 1 tablespoon of unsalted butter and let it melt. Once melted, add the finely chopped shallot. Sauté for about 2 minutes until it is translucent and fragrant. Next, stir in 1 teaspoon of crushed black peppercorns. This adds a nice kick to the sauce. Cook for another minute to release the pepper's flavor. Gradually pour in 1 cup of heavy cream while stirring. Bring the mixture to a gentle simmer. Keep stirring to avoid lumps. Add 1 teaspoon of Dijon mustard and season with salt to taste. Let the sauce simmer for about 5 minutes until it thickens. This creamy pepper sauce will elevate your beef tenderloin. You can find the full recipe with detailed instructions and tips to perfect your dish. To cook beef tenderloin perfectly, you need the right temperatures. For medium-rare, aim for 130°F. Medium is about 140°F, and medium-well is 150°F. Use a cooking thermometer to check. This tool helps you avoid overcooking. After cooking, let the steak rest for five to ten minutes. This step keeps the juices inside. Resting makes the meat tender and juicy. Don't skip this part! Fresh peppercorns bring a burst of flavor. They add a nice crunch and spice. Pre-ground pepper lacks this freshness. If you want more flavor, use a mix of spices. Try adding garlic powder or a pinch of cayenne for heat. Fresh herbs like thyme or basil also work well. For a beautiful plate, serve the steak on warm plates. Let the sauce pour over the meat. This makes it look elegant. You can add a sprig of parsley on top. Pair your beef tenderloin with garlic mashed potatoes. Steamed vegetables like asparagus or green beans are great too. These sides balance the rich sauce and make a complete meal. For the full recipe, check out the steps I outlined earlier. {{image_4}} If you want to switch things up, try different sauces with beef tenderloin. A mushroom sauce adds a rich, earthy flavor. You can sauté fresh mushrooms with garlic and onions. Then, add cream for a delicious blend. A red wine reduction is another great choice. Cook red wine with beef stock until it thickens. This sauce gives a deep, savory taste that pairs well with the tender beef. You can easily modify the creamy sauce for different diets. For a gluten-free version, use a gluten-free flour blend to thicken the sauce. If you need a dairy-free option, substitute heavy cream with coconut cream or cashew cream. These alternatives still create a rich sauce. Always check labels to ensure all products are gluten-free or dairy-free based on your needs. You have options when cooking beef tenderloin. Grilling gives a smoky flavor. It also creates grill marks that look nice. Just be mindful of cooking time, as grilling can cook meat faster than pan-searing. Alternatively, pan-searing helps create a nice crust. This method also allows you to use the same pan for the sauce. If you prefer a low and slow approach, try slow cooking. This method makes the beef very tender and juicy. Just adjust cooking times based on the thickness of your cut. For the full recipe, check out Beef Tenderloin with Creamy Pepper Delight! After enjoying your beef tenderloin with pepper cream sauce, store any leftovers right away. Place the beef and sauce in airtight containers. This keeps flavors fresh and prevents spoilage. You should refrigerate leftovers within two hours of cooking. They stay good for about three days in the fridge. When you're ready to enjoy your leftovers, reheating them properly is key. Use a skillet over low heat for the best results. This helps the beef stay tender. Stir the sauce gently while heating to avoid it separating. If you notice it thickening too much, add a splash of cream or broth. This keeps the sauce creamy and delicious! For longer storage, you can freeze the beef and sauce separately. Wrap the beef tightly in plastic wrap and place it in a freezer bag. The cream sauce should also go in a freezer-safe container. This method keeps everything fresh for up to three months. When you're ready to eat, thaw both in the fridge overnight. Reheat each separately, using the tips above to ensure great taste and texture. Enjoy your savory meal even days later! The best way to cook beef tenderloin is to sear it in a hot pan. This gives a nice crust. I recommend using a skillet over medium-high heat. Sear the beef for 3 to 4 minutes on each side. This should bring it to medium-rare, which is about 130°F. Always let the meat rest after cooking to keep it juicy. Yes, you can make the pepper cream sauce ahead of time. Just store it in the fridge after it cools. When you are ready to use it, reheat it gently on low heat. Stir well to combine the flavors. This way, you save time when serving your beef tenderloin. Beef tenderloin goes well with many sides. Here are some great options: - Creamy garlic mashed potatoes - Lightly steamed asparagus - Roasted Brussels sprouts - A fresh green salad These sides balance the richness of the beef and sauce nicely. Yes, you can use other cuts of beef if needed. Good options include filet mignon or ribeye steaks. They have similar flavors and textures. Cooking times may vary. Always check the internal temperature for doneness. To make the dish spicier, add more crushed black peppercorns to the sauce. You can also mix in some cayenne pepper or crushed red pepper flakes. Start with a little and taste as you go. This way, you can find the right level of heat for your palate. For the full recipe, check out the details on Beef Tenderloin with Pepper Cream Sauce. In this blog post, we explored how to prepare beef tenderloin with a delicious pepper cream sauce. We covered essential ingredients and kitchen tools, along with step-by-step cooking instructions. I shared tips for perfect doneness and ways to enhance your sauce. We also discussed variations for dietary needs and cooking methods. Cooking can be simple and rewarding. With these skills, you can impress anyone at your table. Enjoy your next meal and make it memorable!

Beef Tenderloin with Pepper Cream Sauce

Indulge in a culinary delight with this Savory Beef Tenderloin with Pepper Cream Sauce! This easy yet elegant recipe will impress your guests and satisfy your cravings. Discover how to create perfectly cooked tenderloin steaks paired with a rich, creamy pepper sauce that enhances every bite. Perfect for any occasion, this dish combines simple ingredients for a gourmet experience. Click through for the full recipe and elevate your cooking game!
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Ingredients
  

2 beef tenderloin steaks (approximately 6 oz each)

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil

1 tablespoon unsalted butter

1 shallot, finely chopped

1 teaspoon crushed black peppercorns

1 cup heavy cream

1 teaspoon Dijon mustard

1 tablespoon fresh parsley, finely chopped (for garnish)

Instructions
 

Prepare the Beef: Generously season both sides of the beef tenderloin steaks with salt and freshly ground black pepper. Allow the steaks to rest at room temperature for about 15 minutes to enhance flavor and tenderness.

    Sear the Steaks: Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully add the seasoned steaks to the skillet. Sear the steaks for approximately 3-4 minutes on each side, or until they reach your preferred level of doneness (medium-rare is about 130°F). Once cooked, transfer the steaks to a plate and let them rest to retain juices.

      Make the Sauce: In the same skillet, reduce the heat to medium and add the unsalted butter. Allow it to melt fully before adding the chopped shallot. Sauté the shallot for about 2 minutes, or until it becomes translucent and fragrant.

        Infuse with Flavor: Stir in the crushed black peppercorns and cook for an additional minute. This will help release the essential oils from the peppercorns, enhancing the overall flavor profile of the sauce.

          Create the Cream Sauce: Gradually pour in the heavy cream, stirring continuously. Bring the mixture to a gentle simmer while maintaining a steady stir. Incorporate the Dijon mustard and season with salt to taste. Let the sauce simmer for about 5 minutes, or until it thickens to your desired consistency.

            Combine Steaks and Sauce: Once the sauce has thickened, return the rested beef tenderloin steaks to the skillet. Spoon some of the creamy pepper sauce over the steaks and allow them to reheat for an additional minute.

              Serve: Arrange the steaks on serving plates and generously drizzle with the creamy pepper sauce. Finish with a sprinkle of finely chopped fresh parsley to add a vibrant touch.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 2 Servings

                  - Presentation Tips: Serve the steaks on heated plates, allowing the sauce to cascade elegantly over top. For a sophisticated touch, garnish with a sprig of parsley alongside the dish and pair with creamy garlic mashed potatoes or lightly steamed asparagus for a complete meal. Enjoy!