Tenderloin Au Poivre
Tenderloin Au Poivre is an moderately easy dinner. Made with 5 lb. tenderloin, 2 tbsp. whole white peppercorns, 2 tbsp. whole green peppercorns, 2 tbsp. whole black peppercorns and 1 tsp. salt, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
🔗 Recipe adapted from RecipeNLG-Full
Pierce meat with fork.
Crush 1 tablespoon each: green, white and black peppercorns.
Add salt, garlic, half the brandy and the melted butter.
Mix thoroughly.
Place the meat on a platter and rub the mixture well into the meat.
Cover with plastic wrap and refrigerate 2 to 4 hours.
Set oven to 450°.
Place the meat on a baking dish and cover with the remaining peppercorns.
Cook 20 minutes.
Reduce heat to 400° for another 20 minutes.
This amount of time results in a perfect medium-rare.
Cook longer for desired doneness.
Remove from oven.
Cover and let stand 5 to 10 minutes. Cut into 1/2 to 3/4-inch slices and place on serving platter.
Heat the remaining brandy to just boiling.
Pour over the meat, light (flambé).
🍷 Perfect Pairings
Complete your meal with these
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