Beef Tenderloin Roast with Green Peppercorn Sauce

Ingredients for 6

• 900 g beef tenderloin roast

• Kosher salt

• Freshly ground black pepper

• 1 tbsp beef fat, canola oil or other high smoke point oil

• 2 cups homemade beef stock

• 2 tbsp chopped shallots

• ½ cup whipping cream

• 1 tbsp brandy or cognac

• 1 tbsp drained green peppercorns, divided

• Beef fat, Canola oil, or other high smoke point oil

Directions

• Step 1

  Sear the beef tenderloin: Sprinkle the tenderloin with salt and a generous amount of pepper. Heat about a tbsp of oil (or beef fat) over medium-high heat in a skillet large enough to fit your roast. When the skillet is hot enough, a drop of water should sizzle and quickly evaporate on contact. Sear the tenderloin in the pan until it's dark brown all over, 1 to 2 minutes on each side and both ends. Transfer to a plate or cutting board and allow to cool slightly.

• Step 2

  Green Peppercorn Sauce: Boil beef stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Reheat the skillet and, once hot, add a bit of olive oil (or beef fat) and chopped shallots; sauté 2 minutes. Remove from heat. Add reduced beef stock, whipping cream, Cognac/brandy & half the peppercorns; blend till smooth. Add remaining green peppercorns, then bring to boil & simmer until mixture thickens to sauce consistency, about 6 minutes.

• Step 3

  Seal the tenderloin in a zip-top freezer bag: Make sure the tenderloin and sauce are no longer steaming. It's fine if they are still quite warm, but they can melt through the bag if they're still steaming hot. Place a gallon-sized zip-top freezer bag on your counter and flip the zip-top edge outward, forming a cuff around the bag. This helps the bag stay open and upright as you fill it. Transfer the tenderloin to the bag and pour about ⅓ cup of the sauce over top. Lay 5 or 6 sprigs of thyme over the top of the tenderloin, if using. Fill a stock pot with 5 or 6 inches of water. Slowly submerge the tenderloin in the water, using your hands to help push out all the air from the bag as you go. When you reach the top of the bag, zip it closed. Lift the tenderloin out of the water and place it on a towel while you heat the water for the sous vide.

• Step 4

  Heat the water for sous vide cooking: Place your sous vide immersion circulator in the stockpot of water. Set the sous vide immersion circulator to heat the water to 133°F for rare beef 140°F for medium-rare 149°F for medium-well, or 167°F for well-done.

• Step 5

  Cook the tenderloin sous vide: When the water has heated to its required temperature, lower the tenderloin into the water so that it is entirely submerged. It's ok if the top of the bag pokes out of the water as long as the tenderloin itself is submerged. Cook for 2½ to 3 hours, but avoid cooking for much longer or the beef will start to get a little soft and mushy.

• Finishing Steps

• Step 0

  Sear the tenderloin a second time: When the tenderloin is done, lift it from the water and place the bag on the kitchen towel again. Heat another tablespoon of oil/fat in the skillet over medium-high heat until a drop of water sizzles and evaporates on contact. Use tongs to lift the roast from the bag and transfer it to the skillet. Be careful—it will sputter! Sear for 30 to 60 seconds on all sides, until the outside is even more deeply browned and a crust has formed. Transfer the tenderloin to a cutting board and rest for 5 to 10 minutes. Spoon peppercorn sauce over steaks and serve, with remaining sauce in a small jug at the table.

Latest Comments