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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 Tenderloin Roast 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 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