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Overhead view of beef tenderloin with pepper cream sauce
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Beef Tenderloin with Pepper Cream Sauce

Beef Tenderloin with Pepper Cream Sauce is a fantastic and super easy but elegant dish that's perfect for the holidays and any special occasion.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: beef tenderloin, beef tenderloin recipe, beef tenderloin with pepper cream sauce
Servings: 4 people

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.
    Seasoned beef tenderloin steaks on a cutting board
  • 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.
    Beef tenderloin steaks in a skillet
  • 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.
    brandy being poured into skillet over sauteed diced shallots
  • 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.
    Adding heavy cream to a red wine sauce n a pan
  • Place the steaks back in the skillet, turn to coat with the sauce.
    Beef tenderloin with peppercorn cream sauce in a skillet
  • Serve with the remaining sauce and mashed potatoes and your favorite roasted green veggie, or our sheet pan roasted sweet potato supper!
    Beef tenderloin steak on a plate with roasted green beans and sweet potatoes

Notes

If you don't cook with alcohol, the brandy can be replaced with extra beef broth, but note the overall flavor of the dish will not be as rich and complex.
Use an internal meat thermometer to tell when your steak is ready. It's best served medium rare and how my instructions are written. But you do you! Here are some general guidelines:
    • Rare: 120-125° 
    • Medium Rare: 130-135°
    • Medium: 140-145°
    • Medium Well: 150-155°
    • Well Done: 160°

Nutrition

Calories: 672kcal | Carbohydrates: 6g | Protein: 53g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 227mg | Sodium: 951mg | Potassium: 990mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1077IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 4mg