Search for recipes, cooking guides, how to videos, and tips from our chefs.

Tenderloin Roast with Brandy Peppercorn Sauce

  • 2 hours
  • 4 Servings
  • oven
  • moderate
Roasts

The Celebration is on the Carving Board

A perfectly cooked tenderloin roast with a lusciously creamy sauce is easier to do than you think. Let James Beard-nominated cookbook author Meredith Deeds show you how to take the stress out of your special night.

Ingredients

  • Tenderloin Roast

    • 1 Snake River Farms Center Cut Tenderloin Roast (approx. 1.5 lbs) Buy Now +
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 2 tablespoons butter
  • Brandy Peppercorn Sauce

    • 1/4 cup finely chopped shallots
    • 1 1/2 cups beef stock
    • 3/4 cup whipping cream
    • 1/4 cup brandy
    • 2 teaspoons Dijon mustard
    • 1 tablespoon brined green peppercorns, rinsed and drained
    • 1 tablespoon finely chopped chives, plus more for garnish

Directions

Tenderloin Roast

  • The Celebration is on the Carving Board

    Any celebration is worth taking a little extra time to make perfect, but if that time is hands-free and allows you to focus on other details, your special night is bound to turn into a memorable evening. Such is the case with this Tenderloin Roast with Brandy Peppercorn Sauce.

    It starts with an extraordinary roast, in this case the SRF American Wagyu center cut tenderloin roast. When a piece of meat is this good, it’s not so much what you do to it that counts, as what you don’t do to it, like over-cook it. After all, is there anything more disappointing than pulling a lovely roast out of the oven, only to find you left it in a few minutes too long and now it’s well-done?

    Luckily, this problem is easy to avoid with the low-heat “reverse-sear” method.

    Typically, beef roasts are cooked in a high-heat oven, which gets it done quickly, but makes it easy to miss the doneness mark.

    The reverse-sear method starts by cooking the roast in a very low-heat oven for an hour or so, which gives you more leeway when it comes to getting it to just the right temperature. It also results in a roast that is rare or medium-rare, the best doneness for a tenderloin roast, from edge to edge. No circle of well-done beef leading to a medium-rare center.

    Once you’ve determined the roast is just the right temperature, you finish it off for a minute or two in a hot skillet to get that perfectly crusty sear we all love.

    Finishing the roast in the skillet means you already have a pan-sauce partially made. Just add some shallots, beef broth, cream, a splash of brandy and a spoonful of green peppercorns and you’re done. Voila! A beautiful roast, a beautiful sauce, a beautiful celebration.

    1
    Done
    0
  • Preheat oven to 225°F. Set a wire rack on top of a large, rimmed baking sheet. Season the tenderloin on all sides with the salt and pepper and place on the rack.

    2
    Done
    5 minutes
  • Roast for 1 to 1 1/2 hours or until internal temperature registers 120 to 125°F on an instant-read thermometer.

    3
    Done
    90 minutes
  • Remove from oven and let stand for 10 minutes.

    4
    Done
    10 minutes
  • Heat butter in a medium skillet over high heat. Add the tenderloin, and cook, turning the roast every 20 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 to 3 minutes.

    5
    Done
    4 minutes
  • Transfer tenderloin to a cutting board and allow to rest for 10 minutes.

    6
    Done
    10 minutes
  • While the roast is resting, make the Brandy Peppercorn Sauce.

    7
    Done
    25 minutes
  • Cut the roast into 1/2-inch slices, sprinkle with chive and serve with sauce.

    8
    Done
    2 minutes

Brandy Peppercorn Sauce

  • After searing the tenderloin roast, drain the skillet of all but 1 tablespoon fat.

    1
    Done
    2 minutes
  • Over medium-high heat, add the shallots to the skillet and cook, stirring, for 1 to 3 minutes or until softened.

    2
    Done
    3 minutes
  • Add the beef broth and bring to boil.

    3
    Done
    6 minutes
  • Continue to cook until the liquid is evaporated down to 1/2 cup, about 5 to 7 minutes. Remove from heat.

    4
    Done
    7 minutes
  • Add the cream, brandy, peppercorns and mustard to the skillet. Place back over medium-high heat and bring back to a boil.

    5
    Done
    5 minutes
  • Continue to cook, smashing some of the peppercorns with the back of a wooden spoon, for another 3 to 4 minutes, or until the sauce has thickened slightly.

    6
    Done
    4 minutes
  • Taste for seasoning and add salt if necessary. Stir in chives.

    7
    Done
    1 minute