Exquisite Beef Tenderloin in a Velvety Peppercorn Reduction

Directions:

1. Sear the Steaks:

   • Pat the filets dry and season with salt and pepper.

   • Heat olive oil in a skillet over medium-high heat. Once shimmering, add the steaks and sear for 4-5 minutes per side (for medium-rare) until a golden crust forms. Transfer to a plate, tent with foil, and let rest.

2. Prepare the Sauce:

   • Reduce heat to medium. Melt butter in the same skillet, then add shallots. Sauté until soft and fragrant, about 2 minutes.

   • Pour in beef broth and cracked peppercorns. Simmer until reduced by half (~5 minutes).

   • Stir in heavy cream and Dijon mustard. Simmer gently for 3 minutes until the sauce thickens slightly.

3. Finish & Serve:

   • Return the steaks to the skillet, spooning the sauce over them to warm through (1 minute).

   • Plate the filets and generously drizzle with the velvety peppercorn sauce.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Calories: 590 per serving | Servings: 2

Why You’ll Love This:

✔️ Restaurant-quality elegance in 30 minutes
✔️ Perfect balance of rich cream, sharp peppercorns, and savory beef
✔️ Impressive yet simple—ideal for date nights or special occasions

Enjoy this decadent dish with roasted potatoes or asparagus for a complete meal! ❤️🔥