Tenderloin Roast with Brandy Peppercorn Sauce

By: Meredith Deeds

The Celebration is on the Carving Board

A perfectly cooked tenderloin roast with a lusciously creamy sauce is easier to do than you think. Let James Beard-nominated cookbook author Meredith Deeds show you how to take the stress out of your special night.

This recipe uses the reverse-sear method which starts by cooking the roast in a very low-heat oven to achieve a perfect medium-rare center. The tenderloin is finished for a minute or two in a hot skillet to get that perfectly crusty sear we all love.

Finishing the roast in the skillet means you already have a pan-sauce partially made. Just add some shallots, beef broth, cream, a splash of brandy and a spoonful of green peppercorns and you’re done. Voila! A beautiful roast, a beautiful sauce, a beautiful celebration.


Tenderloin Roast

  • 1 SRF Gold™ Tenderloin Roast Buy Now
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons butter

Brandy Peppercorn Sauce

  • 1/4 cup finely chopped shallots
  • 1 1/2 cups beef stock
  • 3/4 cup whipping cream
  • 1/4 cup brandy
  • 2 teaspoons Dijon mustard
  • 1 tablespoon brined green peppercorns, rinsed and drained
  • 1 tablespoon finely chopped chives, plus more for garnish

Tenderloin Roast

Any celebration is worth taking a little extra time to make perfect, but if that time is hands-free and allows you to focus on other details, your special night is bound to turn into a memorable evening. Such is the case with this Tenderloin Roast with Brandy Peppercorn Sauce.
Preheat oven to 225°F. Set a wire rack on top of a large, rimmed baking sheet. Season the tenderloin on all sides with the salt and pepper and place on the rack.
Roast for 1 to 1 1/2 hours or until internal temperature registers 120 to 125°F on an instant-read thermometer.
Remove from oven and let stand for 10 minutes.
Heat butter in a medium skillet over high heat. Add the tenderloin, and cook, turning the roast every 20 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 to 3 minutes.
Transfer tenderloin to a cutting board and allow to rest for 10 minutes.
While the roast is resting, make the Brandy Peppercorn Sauce.
Cut the roast into 1/2-inch slices, sprinkle with chive and serve with sauce.

Brandy Peppercorn Sauce

After searing the tenderloin roast, drain the skillet of all but 1 tablespoon fat.
Over medium-high heat, add the shallots to the skillet and cook, stirring, for 1 to 3 minutes or until softened.
Add the beef broth and bring to boil.
Continue to cook until the liquid is evaporated down to 1/2 cup, about 5 to 7 minutes. Remove from heat.
Add the cream, brandy, peppercorns and mustard to the skillet. Place back over medium-high heat and bring back to a boil.
Continue to cook, smashing some of the peppercorns with the back of a wooden spoon, for another 3 to 4 minutes, or until the sauce has thickened slightly.
Taste for seasoning and add salt if necessary. Stir in chives.