Black Pepper Steak With Green Peppercorn Sauce
- Prep time 30Min
- Cook time 25Min
- Technique Grill
- Meat Beef
- Cut Tenderloin
- Serves 1
Juicy Tenderloin served with fragrant Green Peppercorn Sauce
Ingredients
- 350 gm Grass-Fed Tenderloin
- Olive Oil
- 1 tbsp Shallot, minced
- 2 tbsp Green Peppercorn
- 2 tbsp (35 gm) Butter
- 3 tbsp Cognac
- 2 tsp Cornstarch
- 1 cup Beef Broth, preferably homemade
- ½ cup Heavy Cream
- Salt and Black Pepper to taste
Method
1. Take the Tenderloin steaks out of the fridge 30 minutes before planning to cook. Rub pepper over both sides of steaks then cook steak to your taste, depending on the level of doneness you prefer, then remove and keep warm while you make the sauce.
2. Then make the green peppercorn sauce in the same pan, add the oil over medium heat then add the shallots, green peppercorns and butter and cook, stirring occasionally, until the shallots have softened.
3. Combine cognac and beef broth, simmer rapidly for 1 minute until the alcohol smell is gone. Combine cornstarch, crushed peppercorns and heavy cream until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over steak!
