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Beef tenderloin is a cut of meat known for its tenderness. This steak is lean, juicy, and perfect for a special meal. You want to choose steaks that are about 6 ounces each. Quality matters here, so look for fresh, well-marbled meat. Seasoning is key for flavor. Use salt and freshly ground black pepper to enhance the natural taste of the beef. Generously season both sides of the steaks. This simple step makes a big difference in flavor. Olive oil and butter are essential for cooking the steaks. Olive oil helps to sear the meat, while butter adds richness to the dish. Shallots bring a hint of sweetness and depth to the sauce. Finely chop one shallot for this recipe. Crushed black peppercorns are also vital. They add a nice kick to your sauce. For the creamy sauce, you need heavy cream. It gives the sauce its rich and smooth texture. Dijon mustard adds a touch of tanginess that balances the creaminess. It enhances the overall flavor profile. Finally, fresh parsley is for garnish. It adds a pop of color and freshness to your plate. Use a tablespoon, finely chopped, to sprinkle on top. If you want to see the complete list of ingredients, check the Full Recipe. Start by seasoning your beef tenderloin steaks. Use salt and freshly ground black pepper. Coat both sides well. This helps to enhance the beef's natural flavor. Let the steaks sit at room temperature for about 15 minutes. This resting time allows the meat to relax. Relaxed meat cooks more evenly and stays juicy. Heat a large skillet over medium-high heat. Add one tablespoon of olive oil. Once the oil is hot, place the steaks in the skillet. Sear for about 3-4 minutes on each side. You want a nice, brown crust. For medium-rare, aim for an internal temperature of 130°F. After searing, remove the steaks and let them rest on a plate. Resting allows the juices to redistribute, keeping your steak moist. In the same skillet, lower the heat to medium. Add one tablespoon of butter and let it melt. Once melted, add one finely chopped shallot. Cook for about 2 minutes until it turns translucent. Next, add one teaspoon of crushed black peppercorns. Stir for another minute. This step infuses the flavors into the butter. Now, pour in one cup of heavy cream. Bring it to a gentle simmer while stirring. Add one teaspoon of Dijon mustard and salt to taste. Let this simmer for about 5 minutes. You want the sauce to thicken slightly. Once thickened, return the rested beef tenderloin steaks to the skillet. Spoon some of the sauce over the steaks. Heat through for another minute, and then you are ready to serve. For the full recipe, check out the detailed instructions provided. Using a meat thermometer is key for perfect doneness. Insert it into the thickest part of the steak. - For rare, aim for 125°F. - For medium-rare, target 130°F. - For medium, go for 140°F. - For medium-well, check at 150°F. - For well done, look for 160°F or higher. These temperatures help you cook the beef just right. Remember, the steak will continue to cook slightly after you take it off the heat. To keep your sauce from getting too thick, stir it often while it simmers. If it thickens too much, add a splash of cream or broth. - If the sauce is too thin, let it simmer longer until it reduces. - Taste as you go! Adjust the flavors by adding salt, pepper, or a bit more Dijon mustard to suit your liking. This will help you create a sauce that perfectly matches your taste. Presentation makes a meal special. Serve the beef tenderloin on a warm plate. Drizzle extra sauce over the top for a beautiful look. - Add a sprig of parsley for color and freshness. - Pair the dish with garlic mashed potatoes or steamed asparagus for a complete meal. These tips will help you impress your guests with both taste and presentation. {{image_2}} You can switch up the pepper cream sauce for a fun twist. Try a mushroom cream sauce. Just sauté chopped mushrooms with the shallots. Add cream and let it thicken. For a garlic sauce, add minced garlic in place of shallots. The taste will change, but the dish stays great. Use fresh herbs to add flavor. Rosemary or thyme works nicely. You can mix in herbs right before serving. This adds a fresh touch to your plate. If beef tenderloin isn't your favorite, there are other options. Ribeye or sirloin steak can work well too. Just remember, different meats need different cook times. Ribeye has more fat. It cooks faster than tenderloin. Aim for 2-3 minutes less per side. For thinner cuts, like flank steak, cook for about 3-4 minutes total. Use a meat thermometer to check internal temp. Aim for 130°F for medium-rare. You can make this dish gluten-free or dairy-free. Instead of heavy cream, try coconut milk. It adds a nice flavor and works well in sauces. For the Dijon mustard, use a gluten-free version or skip it. A splash of vinegar can add tang instead. Check labels on all ingredients. Some sauces or stocks may have gluten. This way, you can enjoy your meal without worry. To keep your beef tenderloin and sauce fresh, store them in the fridge. Place the cooked steaks in an airtight container. Add the sauce in a separate container. This helps prevent the meat from getting soggy. Make sure to refrigerate within two hours of cooking. To extend shelf life, consume within three to four days. Reheat the beef gently to avoid drying it out. You can use a skillet over low heat. Add a splash of water or broth to keep it moist. Cover the skillet with a lid. For the sauce, use a small pot over low heat. Stir often until it reaches your desired warmth. Do not let it boil, as this can change the texture. Yes, you can freeze cooked beef tenderloin with sauce. Wrap the steaks tightly in plastic wrap, then place them in a freezer bag. For the sauce, pour it into a freezer-safe container. Label everything with the date. To thaw, place the items in the fridge overnight. Reheat as mentioned earlier for the best results. To keep your beef tenderloin moist, start with quality meat. I recommend using fresh cuts. Season the steaks with salt and pepper before cooking. This helps lock in juices. Let them rest after cooking for a few minutes. Resting allows the juices to settle. Also, searing them in a hot pan helps seal in moisture. Beef tenderloin pairs well with many side dishes. I suggest creamy garlic mashed potatoes for a classic touch. You can also serve it with steamed asparagus or sautéed green beans. A fresh salad adds a nice crunch too. Try a simple arugula salad with lemon vinaigrette. It balances the richness of the steak. Yes, you can prep this dish in advance. You can season the beef and make the sauce earlier in the day. Keep them separate in the fridge. When you’re ready to eat, just reheat the sauce gently. For the beef, sear it fresh for best taste. This way, you get great flavors without much stress. The best way to season beef tenderloin is simple. Use coarse salt and freshly cracked black pepper. Generously season both sides before cooking. For extra flavor, try adding herbs like thyme or rosemary. You can even rub a bit of garlic on the meat. This adds depth and enhances the natural taste of the beef. In this post, we explored how to create a delicious beef tenderloin with pepper cream sauce. I covered key ingredients, cooking techniques, and helpful tips. You learned how to perfectly sear your steaks, make a rich sauce, and present your dish beautifully. Cooking can be simple and fun. Use these techniques to impress anyone with your skills. Enjoy your cooking journey and always explore new flavors!

Beef Tenderloin with Pepper Cream Sauce

Elevate your dinner experience with this mouthwatering Beef Tenderloin with Pepper Cream Sauce recipe! This dish features tender, juicy meat paired with a rich and creamy sauce that will steal the spotlight at any meal. Follow the easy step-by-step guide suitable for all skill levels and discover a delightful blend of flavors. Click through to explore the full recipe and impress your guests tonight!
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Ingredients
  

2 beef tenderloin steaks (about 6 oz each)

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil

1 tablespoon butter

1 shallot, finely chopped

1 teaspoon black peppercorns, crushed

1 cup heavy cream

1 teaspoon Dijon mustard

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Beef: Season both sides of the beef tenderloin steaks generously with salt and freshly ground black pepper. Let them sit at room temperature for about 15 minutes.

    Searing the Steaks: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side, or until they reach your desired level of doneness (medium-rare is about 130°F). Remove the steaks from the skillet and let them rest on a plate.

      Making the Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the chopped shallot and cook for about 2 minutes until it becomes translucent.

        Adding Flavor: Add the crushed black peppercorns and stir for about another minute, letting them infuse the butter and shallots with flavor.

          Creating the Cream Sauce: Pour in the heavy cream and bring it to a gentle simmer, stirring regularly. Add the Dijon mustard and season with salt to taste. Let it simmer for about 5 minutes, or until the sauce thickens slightly.

            Combine Steaks and Sauce: Once the sauce has thickened, return the rested beef tenderloin steaks to the skillet, spoon some of the sauce over them, and allow them to heat through for an additional minute.

              Serve: Plate the steaks and drizzle with the creamy pepper sauce. Garnish with chopped fresh parsley for a pop of color.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 2 Servings

                  - Presentation Tips: Serve the steaks on a warm plate with extra sauce drizzled over top. For an elegant touch, add a sprig of parsley on the side and serve with a side of garlic mashed potatoes or steamed asparagus. Enjoy!