An ultra-easy recipe for a fillet of beef tenderloin, perfect for any special occasion
by Lindsay Evans
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Throwing an intimate dinner party and looking for something spectacular (but easy) to wow your guests? We've got the perfect recipe for you. Beef tenderloin can either be roasted whole or sliced into individual steaks. We like ours simple but loaded with flavour, so we sprinkle steaks with lots of flaked sea salt and up-the-fancy factor with crushed pink peppercorns. Serve with ultra-smooth mashed potatoes and maple syrup and thyme roasted heirloom carrots for a meal your guests won't stop talking about all night.
Pink Peppercorn Crusted Steaks:
2 (4 oz) beef tenderloin fillet steaks
1 tbsp olive oil
1 tbsp flaked sea salt
2 tbsp pink peppercorns, crushed
Pink Peppercorn Sauce:
1 cup red wine
1 tbsp Dijon mustard
1/4 cup whipping cream
sea salt and freshly cracked pepper
1 tbsp freshly chopped thyme leaves
Heat olive oil in a large heavy skillet over medium-high heat. Pat steaks dry with a clean paper towel and let sit for 15 minutes to bring to room temperature. Sprinkle both sides of steaks generously with sea salt and crushed pink peppercorns. Once hot, add steaks to skillet and cook (without touching) for 4 minutes to get a good sear. Flip steaks and continue to cook (again without moving) on the other side for a further 4 to 6 minutes. Remove steaks to a plate and let sit while you make the sauce.
To the same pan, add Dijon mustard and stir for about 1 minute. Pour in wine to deglaze the pan. Use a wooden spoon to stir mustard and wine together and bring to a simmer. Continue to simmer for about 4 to 5 minutes, or until reduced by half and slightly thickened. Stir in cream and fresh thyme leaves. Season to taste with salt and pepper and continue to cook until desired consistency is achieved.
Place steak on a plate and top with spoonfuls of sauce.