Patter Fam Sauces

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.

Peppercorn Sauce:
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.







Written by Joyce Peters — January 04, 2016

Leave a comment

Please note: comments must be approved before they are published.


We are so glad you are visiting with us today. We are excited to share the Gospel of Good Taste with you in a variety of ways.