Best Pan Seared Beef Tenderloin With Creamy Peppercorn Sauce Sbd P2 Recipes

Peppercorn Cream Beef Tenderloin image

Provided by gailanng

Categories Steak

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 (6 -8 ounce) beef tenderloin steaks
salt and pepper
3 tablespoons brandy or 3 tablespoons Bourbon
1 -2 minced garlic clove
1 teaspoon crushed multicolored peppercorn (can sub fresh crushed black peppercorns)
1/2 teaspoon dried oregano
1/8 teaspoon salt
2/3 cup whipping cream
1 1/2 tablespoons sour cream

Steps:

Heat olive oil in a medium skillet over high heat until hot.
Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer registers 140° for rare or 150° for medium rare (160° for medium).
Add brandy or bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze pan, scraping browned bits that cling to bottom.
Add minced garlic, peppercorns, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half.
Remove from heat; whisk in sour cream, and spoon sauce over steaks. Serve with noodles or baked potatoes.

Pan Seared Beef Tenderloin With Creamy Peppercorn Sauce (Sbd P2) image

Provided by Lizzie Rodriquez

Categories Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 teaspoons whole black peppercorns
24 ounces beef tenderloin steaks, about 1-inch thick, well trimmed
1 garlic clove, cut in half lengthwise
salt
2 tablespoons low sodium beef broth
1/4 cup reduced-fat sour cream

Steps:

In a spice grinder, coarsely grind the peppercorns. Rub steaks on both sides pressing to adhere. Season lightly with salt. Discard garlic.
Lightly coat a large heavy skillet or cast iron with cooking spray and heat over medium-high heat. Add steaks and sear on each side, about 1 minute per side. Continue to cook to desired doneness, about 3 minutes per side for medium rare.
Transfer to a cutting board and let rest 5 minutes.
While steak is resting, return the pan to medium heat, add broth, and stir with a wooden spoon to scrape up any browned bits clinging to the pan. Stir in sour cream and remove from the heat. Serve the steaks warm with sauce drizzled on top.

Nutrition Facts : Calories 511.4, Fat 41.9, SaturatedFat 17.3, Cholesterol 126.7, Sodium 88, Carbohydrate 0.9, Protein 30.7