Tenderloin Au Poivre
Tenderloin Au Poivre features a succulent beef tenderloin coated with cracked peppercorns, oven-roasted to medium-rare perfection, then flambéed with brandy for a rich, bold flavor. Ideal for special occasions or elegant dinners.
Ingredients
Instructions
- Pierce the tenderloin with a fork to tenderize.
- Crush 1 tablespoon each of green, white, and black peppercorns.
- Rub the meat with salt, crushed peppercorns, garlic, half the brandy, and melted butter.
- Place the meat on a platter and rub the mixture thoroughly into it.
- Cover with plastic wrap and refrigerate for 2 to 4 hours.
- Set the oven to 450°F (232°C).
- Place the meat on a baking dish and cover with the remaining cracked peppercorns.
- Cook for 20 minutes.
- Reduce oven temperature to 400°F (204°C) and cook for another 20 minutes.
- Remove the meat from the oven and let it stand, covered, for 5 to 10 minutes.
- Slice into 1/2 to 3/4-inch slices and place on a serving platter.
- Heat the remaining brandy until just boiling.
- Pour the brandy over the meat and flambé.
Tips & Substitutions
For enhanced flavor, consider marinating the tenderloin overnight. If you prefer a milder taste, reduce the amount of peppercorns or use a mix of crushed black and white pepper. For a twist, try adding a splash of Worcestershire sauce to the marinade. Make sure to let the meat rest after cooking for juicier slices.
Serving Suggestions
Serve the Tenderloin Au Poivre with a side of creamy mashed potatoes or a refreshing Chilled Fruit Salad to balance the richness of the meat. A light green salad or steamed vegetables also pairs well, providing a colorful and nutritious complement to the dish.
Storage & Reheating
Store any leftover Tenderloin Au Poivre in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the slices in a skillet over low heat, adding a splash of broth or wine to keep them moist, or cover in the microwave for 1-2 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Tenderloin Au Poivre contains roughly 244 calories, with 2g protein, 7g carbohydrates, and 23g fat. Note that it is relatively high in sodium, at 1265mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while tenderloin is ideal for its tenderness, you can use other cuts like sirloin or ribeye. Just keep in mind that cooking times may vary based on the thickness of the cut.
Is flambéing necessary for this recipe?
Flambéing adds a unique flavor and visual appeal, but it is not strictly necessary. You can omit this step and simply pour the heated brandy over the meat for a less dramatic presentation.
What wine pairs best with Tenderloin Au Poivre?
A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs excellently with Tenderloin Au Poivre. These wines complement the rich flavors of the dish while enhancing the peppery notes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).