This hearty French classic is the perfect dish for a cold Winter night. Peppercorn-crusted beef tenderloin is grilled, or pan-seared to perfection and topped with a creamy peppercorn sauce.
- 4 x 4oz to 6oz Beef Tenderloin steaks
- 1/4 cup butter
- 1/2 cup diced white or Spanish onion
- 1 Tbsp green peppercorns
- 3 minced cloves of garlic
- 1/4 cup chopped pistachios
- 3 Tbsp cracked black pepper
- 2 tsp sea salt
- 1 tsp chopped fresh thyme
- 2 oz Bold California Red Wine
- 2 cups 35% heavy cream
- 4 fresh sprigs of thyme and 2 tbsp crushed pistachios for garnish
Heat BBQ to medium-high
In a small bowl add 2 tbsp of the cracked black pepper and 1 tsp sea salt. Rub each of the steaks into this mixture to lightly coat the outside of the meat.
Cook steaks on BBQ for about 6 min a side or until internal temperature is around 135F or 57C. let sit for 10 min. It will continue to cook a little more to bring it to a nice medium around 145F or 63C or cook to your desired likeness.
In a saucepan melt the butter. Once butter is melted and warm add onions garlic and green peppercorns and cook until onions and garlic have lightly browned. Approx 6 to 8 minutes on medium
Add the red wine and deglaze the pan by stirring and lifting any ingredients off the bottom of the pan. Cook for another 2 to 3 minutes or until most of the alcohol has evaporated.
Add fresh rosemary, remaining cracked black pepper, sea salt, chopped pistachios, and heavy cream. Cook for another 3 to 5 min or until it slightly thickens to sauce consistency.
Spoon a bit of sauce onto each plate and place steak on top. Serve with potatoes, green beans, or another favorite side.