Filet Mignon With Creamy Peppercorn Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 10/18/19
Beef Tenderloin with Sauce
Beef Filet with Peppercorn Sauce

Joff Lee / Photolibrary / Getty Images
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 2 servings
Nutrition Facts (per serving)
773 Calories
39g Fat
46g Carbs
65g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 773
% Daily Value*
Total Fat 39g 50%
Saturated Fat 13g 63%
Cholesterol 161mg 54%
Sodium 2991mg 130%
Total Carbohydrate 46g 17%
Dietary Fiber 12g 43%
Protein 65g
Calcium 372mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A creamy peppercorn sauce with bourbon flavors these delicious beef tenderloin steaks.

This is an excellent dish to prepare for a Valentine's Day or an anniversary dinner.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 beef tenderloin steaks (4 to 6 ounces each)
  • Dash kosher salt
  • Dash pepper
  • 3 tablespoons bourbon ​(or good quality brandy)
  • 2 small cloves garlic (minced)
  • 1 teaspoon assorted multicolored peppercorns (crushed)
  • 1/4 teaspoon dried leaf oregano
  • 1/4 teaspoon dried leaf basil
  • 1/8 teaspoon salt
  • 2/3 cup whipping cream
  • 1 1/2 tablespoons sour cream
  • 2 cups hot cooked rice (or 2 baked potatoes)
  • Garnish: parsley (chopped, fresh)

Steps to Make It

  1. Gather the ingredients.

  2. Heat olive oil in a medium skillet over high heat until hot. Sprinkle tenderloin steaks with kosher salt and pepper. Sear the steaks on both sides in the skillet.

  3. Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat for 4 to 6 minutes on each side or until meat thermometer registers 125 F for rare or 135 F for medium-rare (145 F for medium).

  4. Add bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze the pan, scraping up the browned bits from the bottom of the pan. Add minced garlic, peppercorns, basil, oregano, and salt; cook, stirring, for 1 minute. Add whipping cream; bring to a boil.

  5. Cook, stirring frequently, for 6 to 7 minutes or until sauce is reduced by half; remove from the heat. Whisk in sour cream.

  6. Spoon the sauce over steaks.

  7. Garnish with chopped fresh parsley, if desired.

  8. Serve with hot cooked rice or baked potatoes.

  9. Enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.