TENDERLOIN STEAK WITH GREEN PEPPERCORN SAUCE
Enjoy perfectly cooked beef tenderloin steaks paired with a rich, creamy green peppercorn sauce made with demi-glace, dried porcini mushrooms, and a splash of sherry. Elegant and flavorful, this dish is perfect for special dinners.
π Prep Time: 30 min (includes marinating)
π³ Cook Time: 20 min
π° Yield: 3 servings
π₯© Ingredients
For the Steak:
- 3 beef tenderloin steaks (4.5 cm thick each)
- Salt (generous)
- Ground green peppercorns
For the Green Peppercorn Sauce:
- 1 tbsp green peppercorns in brine
- 120 ml demi-glace
- 1/2 small red onion, finely chopped
- 5 g dried porcini mushrooms (about 5-6 slices)
- 2 tbsp sherry fino (or cognac, or dry red wine)
- 1 tsp Worcestershire sauce
- 1 tsp all-purpose flour
- 1 tsp cornstarch
- 1 tbsp unsalted butter
- Salt, to taste
π©βπ³ Instructions
- Prepare the Steaks:
- The night before or at least the morning of cooking, season the tenderloin steaks generously with salt (double the usual amount). Refrigerate until cooking.
- Remove the steaks 1 hour before cooking to bring to room temperature.
- Prepare the Porcini Mushrooms:
- Soak dried porcini in hot water for at least 30 minutes. Drain and pat dry with paper towels, then chop finely.
- Make the Sauce:
- Warm the demi-glace in a small saucepan until melted.
- In half a tablespoon of butter, sautΓ© the chopped onion and porcini mushrooms until the onion softens (about 5 minutes).
- Stir in the flour and cook for 2 minutes until lightly browned.
- Deglaze with sherry (or cognac/wine), then slowly whisk in the demi-glace to avoid lumps.
- Season with Worcestershire sauce, salt, and ground green peppercorns. Simmer 1 minute to thicken.
- Strain the sauce through a fine sieve, pressing solids to extract liquid.
- Dissolve cornstarch in 3 tablespoons of porcini soaking water, add to sauce along with the drained green peppercorns, and simmer for 3 more minutes. Remove from heat and whisk in remaining butter.
- Cook the Steaks:
- Pat steaks dry with paper towels. Season with ground green peppercorns and a pinch of coarse sea salt. Brush lightly with oil.
- Preheat a grill pan over high heat for 5 minutes and preheat oven to 240Β°C (465Β°F).
- Sear steaks on the grill pan for 3 minutes per side.
- Transfer the pan to the oven and roast for an additional 3 minutes for medium-rare or 5 minutes for medium.
- Remove pan from oven, transfer steaks to warmed plates, and let rest for 5 minutes.
- Serve:
- Reheat sauce if necessary. Pour one-third of the sauce over each steak, ensuring green peppercorns are included. Serve immediately.
π‘ Tips
- Bring steaks to room temperature before cooking for even doneness.
- Donβt skip resting the meat after cooking β it helps retain juices.
- Adjust sauce thickness by varying cornstarch amount as needed.
- Use a heavy cast-iron grill pan for best sear results.
π Perfect For
- Romantic dinners
- Special occasions and celebrations
- Elegant home-cooked meals
π Final Thoughts
This tenderloin steak with green peppercorn sauce offers a beautiful balance of juicy, perfectly cooked beef and a rich, flavorful sauce with subtle earthiness from porcini mushrooms. The demi-glace base adds depth and sophistication, making it a timeless dish to impress any guest.