This Beef Tenderloin with Green Peppercorn Sauce is the ultimate elegant steak dinner. Juicy, tender filet mignon is pan-seared to perfection, then topped with a creamy, brandy-infused green peppercorn sauce that’s rich, peppery, and deeply flavorful. Whether for a special occasion or a restaurant-quality meal at home, this dish is sure to impress!

Ingredients

Serves: 2

• 2 (6oz) pieces beef tenderloin
• 1 teaspoon vegetable oil
• 1 tablespoon butter
• 1 shallot, finely minced
• 1 cup beef stock
• 2 tablespoons brandy
• ½ cup heavy cream
• 1 tablespoon green peppercorns in brine, drained
• 1 teaspoon fresh thyme leaves, finely chopped
• Salt, to taste

How to Make Beef Tenderloin with Green Peppercorn Sauce

Step 1: Prepare the Beef

• Remove the tenderloin steaks from the fridge and pat them dry with a paper towel.
• Season all over with salt and let sit at room temperature for 10-15 minutes.

Step 2: Sear the Steaks

• Heat a stainless steel or non-stick pan over medium-high heat.
• Add the vegetable oil, then immediately place the tenderloin steaks in the pan.
• Reduce the heat to medium and sear for 8 minutes, or until the first side easily releases from the pan and is golden brown.
• Flip the steaks and cook for another 8 minutes, flipping as needed, until the internal temperature reaches 125°F (51°C) for medium-rare.
• Remove from heat and tent loosely with foil, allowing the temperature to rise to 135°F (57°C) as the steaks rest.

Step 3: Make the Green Peppercorn Sauce

• Reduce the heat to low and add the butter and shallots to the same pan.
• Cook for 30 seconds, stirring to soften the shallots.
• Pour in the brandy and beef stock, scraping up any browned bits from the pan.
• Bring to a simmer and cook for 5 minutes until reduced by half.
• Stir in the heavy cream, green peppercorns, and thyme. Simmer for another 5 minutes, until the sauce is slightly thickened.

Step 4: Serve & Enjoy

• Slice and plate the rested steaks, then drizzle generously with the green peppercorn sauce.
• Serve with mashed potatoes, roasted vegetables, or a crisp salad for a perfect steakhouse-style meal.

Tips & Variations

• Want a deeper flavor? Deglaze the pan with red wine or balsamic vinegar before adding the stock.
• Prefer a thicker sauce? Let the sauce simmer longer or whisk in ½ teaspoon cornstarch mixed with 1 tablespoon water.
• Substitutes for brandy: Try cognac, bourbon, or even white wine for a different depth of flavor.
• Make it dairy-free: Use coconut cream instead of heavy cream for a rich yet lactose-friendly alternative.

FAQ

Can I use a different cut of steak?
Yes! While tenderloin is the most luxurious option, you can also use ribeye, sirloin, or New York strip—adjust cooking time as needed.

How do I store leftovers?
Store steak and sauce separately in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.

Can I make this sauce ahead of time?
Yes! The peppercorn sauce can be made up to 2 days in advance and reheated just before serving.

And that’s it for Beef Tenderloin with Green Peppercorn Sauce! If you make it, tag me on Pinterest or Instagram—I’d love to see your steak dinner creations! For more restaurant-quality recipes, check out my latest dishes here.

Beef Tenderloin with Green Peppercorn Sauce

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• Author: Andrea Buckett

Ingredients

2 6oz pieces of beef tenderloin

1 teaspoon vegetable oil

1 tablespoon of butter

1 shallot

1 cup of beef stock

2 tablespoons brandy

1/2 cup of cream

1 tablespoon of green peppercorns in brine, drained

1 teaspoon of fresh thyme leaves, finely chopped

Instructions

1. Remove the tenderloin from the fridge, pat with a paper towel to dry the beef well.  Season all over with salt.

2. Place a stainless steel pan (or non-stick) over medium high heat.  Once hot, add the oil and immediately place your two pieces of tenderloin into the pan. Turn the pan down to medium. Cook the beef for about 8 minutes on the first side until the beef releases easily from the pan and the first side is golden brown. Turn and cook the other side for about 8 minutes.  Continue to cook, flipping as needed until it reaches a temperature of 125°F then remove it from the heat and tent the steaks with aluminum foil to let the temperature of the steaks coast to their final resting point of 135°F (medium rare)

3. In the meantime, turn the pan to low, add the butter and shallot and cook for 30 seconds. Add the beef stock and brandy and bring to a simmer. Cook for 5 minutes until reduced by half and then add the cream, peppercorns and thyme. Continue to simmer for another 5 minutes or so until the sauce has thickened

4. Serve the rested steaks with a liberal amount of the green peppercorn sauce.