Total time · 35 min
Beef Tournedos with Peppercorn Sauce
A Quebec-style beef tournedos with peppercorn sauce that highlights Beef tenderloin (4 tournedos) and Black pepper (crushed).
- Prep
- 25 min
- Cook
- 10 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~105 kcal per serving partial estimate
- Ingredient value
- ~$18.93 partial estimate; 6 of 8 ingredients estimated
Ingredients
- 700 g Beef tenderloin (4 tournedos)
- 2 tbsp Black pepper (crushed)
- 200 ml Cream (cooking cream)
- 4 tbsp Cognac
- 1 piece Shallot
- 40 g Butter
- 1 tbsp Olive oil
- to taste Salt
Directions
- 5 min
Coat the tournedos with the crushed black pepper, pressing it in well, then season with salt.
- 10 min
Sear the tournedos in the hot olive oil and half the butter, to the desired doneness, then keep warm; Check that the internal temperature reaches 145 °F (63 °C).
- 12 min
Sauté the sliced shallot in the same pan, deglaze with the cognac, add the cream and reduce until the sauce coats the back of a spoon.
- 8 min
Return the tournedos to the sauce with the remaining butter, coat them well and serve immediately.