German cuisine · Meat & Kebab

Beef Tenderloin with Peppercorn Sauce

Briefly seared filet medallions with a creamy sauce of green peppercorns, cognac and pan juices.

Ingredients · for 4 servings

• 800 g beef tenderloin (center-cut)
• 2 tbsp brined green peppercorns
• 5 cl cognac
• 200 ml cream
• 200 ml strong beef stock
• 2 shallots
• 2 tbsp clarified butter
• 2 tbsp butter
• 1 tsp Dijon mustard
• Salt, pepper

Instructions

1. Take the beef tenderloin out of the fridge 45 min. before cooking, trim off any sinew, cut into four equally thick medallions of about 4 cm and pat dry.
2. Heat clarified butter in a heavy pan until very hot and sear the medallions 2–3 min. per side until a dark crust forms; salt only afterward and keep warm in the oven at 80 °C.
3. Pour off the excess fat, sauté the finely diced shallots in the pan for 2 min., then lightly crush the drained peppercorns and toast them briefly.
4. Deglaze with the cognac, carefully flambé or simply let it reduce almost completely, then pour in the beef stock and loosen the browned bits.
5. Add the cream and reduce the sauce uncovered for 6–8 min. until it is creamy and coats the back of a spoon; season with Dijon mustard, salt and pepper.
6. Whisk the cold butter into the sauce, arrange the rested medallions on warmed plates, stir in any meat juices that have escaped and pour the sauce over everything.