Beef Tenderloin Steak w/Peppercorn Sauce
Beef Tenderloin Steak
3 lb Beef tenderloin strip
1/3 cup coarsely crushed peppercorns
3 T salt
Allow sirloin strip to set at room temperature for 1 hour. Preheat oven to 400 degrees. Season sirloin with salt and peppercorns so that it is generously covered. Pour 1 T of oil in the pan over medium high heat. Sear meat on all sides in a large cast iron or oven proof pan so that a crust forms on all sides. Place in the oven to finish for approximately 10-12 minutes until the internal temperature reaches 155 degrees (medium). The meat will continue to cook while it rests and come up to around 160-165 degrees.
2 T Olive Oil
½ stick (4T) of salted butter
½ cup finely chopped red onion or shallots
2 tsp. minced garlic
1 cup dry white wine
2 cups cream
2 T Dijon mustard
1 T peppercorns
Add 2 tablespoon of butter to the skillet, and when foamy, add the onions and garlic. Cook, stirring, until soft, 1 minute. Add the white wine and simmer until reduced to 6 tablespoons, about 4 minutes.
Add the cream, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce the heat to medium and add the mustard, whisking to incorporate. Add the remaining 2 tablespoons of butter, whisking to incorporate. Stir in the peppercorns.