Best Beef Tenderloin Au Poivre Recipes

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BEEF TENDERLOIN AU POIVRE (INCREDIBLE SAUCE)



Beef Tenderloin Au Poivre (Incredible Sauce) image

This recipe was adapted from Saveur magazine though it was actually Entocotes au Poivre Vert (Strip Steaks with Green Peppercorn Sauce.) The sauce is what this recipe is all about the silky rich taste of this sauce is incredibly fabulous.

Provided by Jamies Kitchen

Categories     Steak

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 lbs beef tenderloin
1 tablespoon lemon juice
1 teaspoon sea salt
1 teaspoon course black peppercorns
1 tablespoon unsalted butter
4 finely chopped shallots
3 cups ruby port
4 cups beef stock
2 1/2 cups heavy cream
1/2 cup rinsed and coarse black peppercorns
1/4 cup white wine vinegar
salt
1/4 cup cornstarch
1 cup water

Steps:

  • Preheat oven to 500°F.
  • Pour and rub lemon juice all over the tenderloin.
  • Season the tenderloin with the tbsp of sea salt and tsp of course black peppercorns.
  • Place in oven for about 20 minutes or until internal temp is 135°F (note the temp should raise a bit still while the meat is resting to reach the temp of 145°F for med rare).
  • Rest meat for about 10 minutes before cutting.
  • For the sauce put the butter in a saucepot over medium heat. Add shallots stirring until fragrant about 30 seconds.
  • Add the ruby port and bring to a boil and cook mixture until it is reduced by half. About 5 to 6 minutes.
  • Add beef stock and boil until syrupy. about 10-12 minutes.
  • Remove pot from heat, whisk in heavy cream.
  • Return to medium heat, boil gently until thickened about 6-8 minutes.
  • Stir in the rinsed and coarsely chopped black pepper and the white wine vinegar.
  • Salt to taste.
  • Thicken with corn starch slurry until you can lightly coat back of spoon.
  • Slice tenderloin and pour sauce over according to how you want to serve.
  • Enjoy.

STEAK AU POIVRE



Steak au Poivre image

Provided by Alton Brown

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 7

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Steps:

  • Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
  • Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
  • In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
  • Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

BEEF TENDERLOIN AU POIVRE



Beef Tenderloin Au Poivre image

This is quick and easy--only 4 ingredients. It is also elegant. Cook this easy dish when you want to impress someone.

Provided by southern chef in lo

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

4 lbs beef tenderloin, trimmed
1/3 cup Dijon mustard
1 1/2 tablespoons black peppercorns, crushed
1 1/2 tablespoons white peppercorns, crushed

Steps:

  • Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine.
  • Rub meat with mustard.
  • Combine the crushed peppercorns and press evenly on the surface of meat.
  • Place on rack in shallow pan and bake uncovered at 425°F until the meat thermometer inserted in thickest part reads 145°F for medium rare or 160F for medium.
  • Let stand 10 minutes before serving.

FILET OF BEEF AU POIVRE



Filet of Beef au Poivre image

Provided by Ina Garten

Categories     main-dish

Time 36m

Yield 6 servings

Number Of Ingredients 8

6 filet mignon, cut 1 1/4 inches thick
Kosher salt
2 tablespoons coarsely ground black pepper
3 1/2 tablespoons unsalted butter, divided
1 1/2 tablespoons olive oil
3/4 cup chopped shallots (3 to 4 shallots)
1 cup canned beef broth
1/2 cup good Cognac or brandy

Steps:

  • Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
  • Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
  • Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.

STEAK AU POIVRE (FILET IN GREEN PEPPERCORN SAUCE)



Steak au Poivre (Filet in Green Peppercorn Sauce) image

Provided by Ben Robinson

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

Two 6-ounce beef tenderloin filets, 2 1/2 inches thick
Fine sea salt
1 tablespoons olive oil
1 cup heavy cream
1 tablespoon Worcestershire sauce
2 teaspoons green peppercorns in brine, drained
1/2 beef bouillon cube
1/4 cup cognac
1 tablespoon porcini powder
6 sprigs thyme, for garnish
Coarse sea salt, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Sprinkle the filets generously with salt.
  • Heat a medium cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon olive oil to the pan. Sear the filets on both sides until browned, about 2 minutes per side. Transfer to a rimmed baking sheet fitted with a wire rack. Cook in the oven until desired doneness, about 7 minutes for medium rare.
  • Meanwhile, return the skillet to medium heat. Add the heavy cream, Worcestershire sauce, green peppercorns and bouillon cube. Bring to a simmer and let reduce by about half, about 2 minutes. Add the cognac and porcini powder and let reduce again for 1 minute.
  • Remove the beef from the oven and let rest for 5 minutes. Cut the filets across the grain into 2-inch pieces and top with the au poivre sauce, thyme sprigs and a pinch of coarse salt.

STEAK AU POIVRE



Steak au Poivre image

Provided by Tyler Florence

Categories     main-dish

Yield 8 servings

Number Of Ingredients 13

1 (4-pound) beef tenderloin
Kosher salt and coarsely ground black pepper
2 tablespoons vegetable oil
1 handful fresh thyme sprigs
1 handful fresh rosemary sprigs
2 shallots, finely chopped
1/2 cup Cognac or brandy
1/2 cup demi-glace or dark stock
1/4 cup heavy cream
1 tablespoon Dijon mustard
2 tablespoons jarred green peppercorns, drained
1/4 cup chopped fresh flat-leaf parsley
1 bunch watercress, stems trimmed

Steps:

  • Preheat the oven to 400 degrees F.
  • Pat the tenderloin dry with paper towels and sprinkle all sides with a generous amount of salt and pepper - you should see the seasoning on the meat. Place a large skillet or roasting pan over medium-high flame, drizzle with the oil, and just when it begins to smoke lay the tenderloin in the hot pan. Brown on all sides until a crust forms and the meat is well-seared, about 7 minutes total. Toss the fresh thyme and rosemary on top of the tenderloin and transfer the whole thing to the oven; roast for 20 to 25 minutes for medium-rare.
  • Remove the tenderloin to a cutting board to rest for 10 minutes before carving. Pour off the excess fat from the pan and put it back on the stove over medium-high heat. Add the shallots to the pan drippings, saute, stirring with a spoon to scrape up the flavors in the bottom. Take the pan off the heat and pour in the cognac (premeasure - never pour directly from the bottle!) Put the pan back on the heat and tilt it slightly over the burner to ignite the alcohol, or light with a kitchen lighter. The cognac will flame for a few seconds then go out as the alcohol burns off. Stir in the demi-glace and cream, simmer for about 1 minute to thicken the sauce so it coats a spoon. Finish the sauce by stirring in the mustard and peppercorns until incorporated. Taste and season with salt, if necessary.
  • To serve: pile the watercress on a serving platter, cut the tenderloin into 1/2-inch thick slices and arrange it on top of the greens. Drizzle the sauce over the beef and garnish with chopped parsley. Serve the steak au poivre with pommes frites.

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