Beef Tenderloin with Pepper Cream Sauce

Step 1

In a shallow bowl, combine 2 tablespoons coarsely crushed black peppercorns, 1 & 1/4 teaspoons coarse salt, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder. Sprinkle the seasoning mixture between (6 ounce, 1-inch thick beef tenderloin filets on both sides.

Step 2

Warm 2 tablespoons butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Swirl to coat and then gently place the steaks in the pan. Cook for about 3 to 3 & 1/2 minutes per side (an instant-read thermometer inserted into the center should read 130 degrees. See note below.) Transfer steaks to a platter, cover with foil and keep warm.

Step 3

Add 1 large minced shallot to the pan and sauté until softened, then pour in 1/4 cup brandy (or red wine) and deglaze the pan, scraping up any brown bits. Let the wine reduce by half.

Step 4

Slowly whisk in a 1/3 cup low sodium beef broth, followed by 1 cup heavy cream and simmer the sauce until it's reduced and thickened, about 6 minutes.

Step 5

Place the steaks back in the skillet, turn to coat with the sauce.

Step 6

Serve with the remaining sauce and mashed potatoes and your favorite roasted green veggie, or our sheet pan roasted sweet potato supper!