Tenderloin of Beef with Sauce Poivrade



2 servings

  • 16 ounces Beef Tenderloin, cut into two steaks
  • 1 Tbsp Olive Oil
  • Salt and pepper to taste
  • 1 Tbsp. Shallots, minced
  • 2 Ounces Red Wine
  • 4 Ounces Beef Broth, Thickened*
  • 1 Tbsp Black Peppercorns, crushed


  1. Heat a sauté' pan over medium-high heat until pan is very hot.

  2. Add olive oil then add tenderloin. Sauté' until browned on both sides. (Approximately 4 minutes on each side). Remove steaks from pan and place in a 350 degree oven until desired temperature (medium rare, medium, medium well or well done).

  3. Pour any remaining oil off the sauté' pan and return the pan to the heat. Add shallots and sauté'.

  4. Add wine to deglaze pan. Using a heat-resistant spoon or spatula, gently scrape any fond (brown bits) from the pan. Add broth and bring to a boil.

  5. Add peppercorns and simmer for 5-10 minutes until reduced.

  6. Remove steaks from oven. Transfer the steaks to plates and drizzle with the sauce from the saucepan.
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