Serves 6
30 min
Beef Tenderloin au Poivre
Recipe GLPR4ca81f78dc4063
An elegant French-inspired roasted beef tenderloin with a rich peppercorn cream sauce. The beef is dry-aged overnight for enhanced flavor, then slow-roasted and finished in a hot pan with garlic and thyme before being sliced and served with a luxurious cognac-based pan sauce.
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Ingredients
1 beef tenderloin, about 3 lb. (1.5 kg), tied with kitchen twine at 2-inch (5-cm) increments
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, cut into 2 pieces
2 tablespoons avocado oil or other neutral vegetable oil
8 garlic cloves, crushed
5 fresh thyme sprigs, plus more for garnish
Directions
Pat the beef tenderloin dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper. Place the tenderloin on a wire rack set over a rimmed baking sheet. Refrigerate uncovered overnight to dry-age the meat.
Remove the tenderloin from the refrigerator and let it rest at room temperature for at least 20 minutes and up to 1 hour to bring it closer to serving temperature.
Preheat your oven to 225°F (110°C).
Place the beef on the wire rack and roast in the preheated oven until the internal temperature reaches 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part of the meat, approximately 1.5 to 2 hours.
Heat a large heavy-bottomed skillet over high heat. Add the butter pieces and avocado oil; let the mixture foam, then begin to settle. Carefully transfer the roasted tenderloin to the hot skillet and sear on all sides, turning as needed, until a deep golden crust forms, about 2 minutes total. Add the crushed garlic cloves and thyme sprigs. Continue cooking while basting the meat constantly with the butter mixture and turning occasionally until all sides are richly browned and an instant-read thermometer inserted into the center registers 145°F (63°C), approximately 1 to 2 minutes more. Transfer the seared tenderloin and garlic cloves to a cutting board; discard the thyme sprigs. Let the meat rest for 10 minutes while tenting loosely with foil. Leave the pan on the heat for the sauce.
Return the skillet to medium heat (leave any browned bits and fat in the pan). Add the crushed peppercorns and stir frequently until they become fragrant and begin to toast, about 2 to 3 minutes.
Carefully pour in the cognac and swirl to combine while scraping up all the browned bits from the bottom of the pan with a wooden spoon. Return to medium heat and simmer, stirring occasionally, until the cognac reduces by approximately half, about 5 minutes.
Remove from heat, then add the heavy cream, stirring gently to combine. Return to medium heat and bring to a gentle simmer. Cook, stirring occasionally, until the sauce coats the back of a spoon, about 2 to 3 minutes. Season to taste with kosher salt and adjust pepper as needed.
Remove the kitchen twine from the beef and cut into slices approximately 1 inch thick. Arrange on a serving platter, sprinkle with flaky sea salt, and garnish with fresh thyme sprigs and the reserved crispy roasted garlic. Serve immediately with the warm peppercorn cream sauce on the side.
