Beef Tenderloin with Pepper Cream Sauce
Updated
Updated
Every time I make this Beef Tenderloin with Pepper Cream Sauce, I daydream about it the entire next day. The beef is tender and juicy and the cream sauce is rich and peppery. SO good. This is a fantastic dinner, perfect for a special occasion, but it doesn’t require hours in the kitchen. It’s made with just a handful of ingredients in under 30 minutes and it’s so easy.
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If making a prime rib intimidates you, then try this beef tenderloin with peppercorn cream sauce instead! Not quite the same obviously, but it’s perfect for a special occasion dinner. It looks elegant and restaurant-worthy but it only takes about 30 minutes to prepare, paired with my amazing mashed potatoes and roasted veggies. Great for date nights, dinner with friends, and even holidays.
What’s in this Beef Tenderloin recipe?
This beef tenderloin with peppercorn cream sauce is made with just a handful of ingredients and a few spices. Scroll down to the recipe card below for the exact amounts needed.
- Beef tenderloin – You want beef tenderloin steaks for this recipe, each about 1-inch thick and 6 ounces each.
- Butter & Olive oil – Using a combination of both butter and oil to cook the steak helps develop that beautiful crust on the beef and also adds richness to the recipe.
- Shallot – I prefer a shallot to regular onions in this recipe as they have a softer, less bite-y flavor.
- Brandy – Adds wonderful depth of flavor to the sauce. You can also use dry sherry or red wine.
- Beef broth – Use low-sodium to control the salt level of the beef broth.
- Heavy cream – Adds a rich creaminess to the sauce.
- Black peppercorns – The star ingredient of our pepper cream sauce! Use coarsely crushed black peppercorns.
- Spices – Coarse salt, onion powder, and garlic powder.
Tips for Success
- Do not overcook the steak. Beef tenderloin is best served medium rare (and anything more than medium is considered sacrilege!) After that, it becomes a bit tough and chewy. Also, keep in mind that the steak will continue to cook a bit while it rests as you prepare the sauce.
- Adjust the cooking time as needed. I used 1-inch tenderloin steaks, about 6 ounces each, and cooked them for 3 to 3 & 1/2 minutes per side. If you use thicker steaks or prefer them more well-done, adjust the cooking time.
- Use an internal thermometer. The best way to avoid overcooking (or undercooking) your beef tenderloin steak is to use a digital meat thermometer. See below for temperature guidelines.
- Deglaze the pan. When you add the brandy (or wine), be sure to deglaze the pan by scraping any browned bits off the bottom. It really does add more flavor to the sauce!
How Long Do You Cook Beef Tenderloin Steak?
The exact time it takes to cook your beef tenderloin will depend on how thick your steaks are and your preferred level of done-ness. For this recipe, using 1-inch thick steaks and aiming for medium rare, it took about 3 to 3 1/2 minutes per side.
The best way to tell when your steak is ready is to use an internal meat thermometer. Here are some general guidelines:
- Rare: 120-125°
- Medium Rare: 130-135°
- Medium: 140-145°
- Medium Well: 150-155°
- Well Done: 160°
Serving Suggestions
This beef tenderloin with pepper cream sauce makes a beautiful entree for any special occasion, though it’s easy enough to make during the week as well. I typically serve it with some roasted green beans or asparagus and a side of the best mashed potatoes or our favorite sheet pan sweet potato supper!
How To Store & Reheat Leftovers
- Fridge. Beef tenderloin is best enjoyed immediately. However, leftovers can be stored in an airtight container in the fridge for 2-3 days.
- Reheat. Gently reheat on the stovetop or microwave, just until warmed through to avoid overcooking the beef. Add in an extra splash of broth to loosen up the sauce again.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Beef Tenderloin with Pepper Cream Sauce
Ingredients
- 2 tablespoons coarsely crushed black peppercorns
- 1 & 1/4 teaspoons coarse salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 4 beef tenderloin steaks, (1-inch thick, about 6 ounces each)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large shallot, , minced
- 1/4 cup brandy, (or dry sherry or red wine – see note)
- 1/3 cup low-sodium beef broth
- 1 cup heavy cream
Instructions
- In a shallow bowl, combine 2 tablespoons coarsely crushed black peppercorns, 1 & 1/4 teaspoons coarse salt, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder. Sprinkle the seasoning mixture between (4) 6 ounce, 1-inch thick beef tenderloin filets on both sides.
- Warm 2 tablespoons butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Swirl to coat and then gently place the steaks in the pan. Cook for about 3 to 3 & 1/2 minutes per side (an instant-read thermometer inserted into the center should read 130 degrees. See note below.) Transfer steaks to a platter, cover with foil and keep warm.
- Add 1 large minced shallot to the pan and sauté until softened, then pour in 1/4 cup brandy (or red wine) and deglaze the pan, scraping up any brown bits. Let the wine reduce by half.
- Slowly whisk in a 1/3 cup low sodium beef broth, followed by 1 cup heavy cream and simmer the sauce until it's reduced and thickened, about 6 minutes.
- Place the steaks back in the skillet, turn to coat with the sauce.
- Serve with the remaining sauce and mashed potatoes and your favorite roasted green veggie, or our sheet pan roasted sweet potato supper!
Notes
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- Rare: 120-125°
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- Medium Rare: 130-135°
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- Medium: 140-145°
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- Medium Well: 150-155°
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- Well Done: 160°
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Made it this evening. Exceeded my expectations. Was only cooking for two, but made the same amount of sauce the recipe calls for. Spooned some extra sauce over the sautéed mushrooms we what with it. Delicious!! Will be making this for guests.
Yummy!
We made this for Christmas.
Absolutely delicious!!!