Beef tenderloin with peppercorn Sauce
2 tablespoon olive oil
(3 -4 pounds) beef tenderloin
Coarse salt and ground pepper
2 tablespoon of Butter
Couple sprigs of Rosemary
2 tablespoon of worcestershire sauce
1/4 cup of brandy or Bourbon
4 cloves minced garlic clove
3 tablespoons crushed black peppercorn
1 teaspoon dried oregano
1 teaspoon salt
1 cup whipping cream
4 to 6 tablespoons of Dijon mustard
1 tablespoon sour cream
1 1/2 cups of beef stalk
1/2 cup of shredded Parmesan or pecorino cheese
1 For the beef tenderloin Sprinkle both sides of the steak with crushed black peppercorn course salt and worcestershire Sauce and marinate overnight or for at least 4 hours after add butter and rosemary Sear in a heavy large non stick pan for 2 to 3 minutes per side over high heat, until brown on each side. Then add to a rack and to a roasting pan and roast until middle temperature of beef is 145 for rare or 160 for medium
Than remove from oven and let rest covered for 10 min before slicing into 1/2 inch slices.
2 Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-loc bag and set them aside.
3 Next, use skillet where you seared beef tenderloin heat over medium-high heat and melt the butter add garlic, shallots sauté for about 2 minutes than Add beef stock a little at a time Whisk to combine. Then add the Dijon mustard to the skillet and whisk it together. Pour in the brandy and Whisk the Dijon and brandy together until combined, and then let it bubble for about 2 min or so. Then pour in the heavy cream, sour cream, Parmesan cheese and add the crushed peppercorns and oregano. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the beef tenderloin and serve.