Tenderloin Roast au Poivre

By arthurlemay

Ingredients

• 1 4 pound tenderloin roast
• 3 tablespoons Kosher salt
• 2 tablespoons vegetable oil
• 3 tablespoons freshly ground black pepper
• 1 handful fresh thyme sprigs
• 1 handful fresh rosemary sprigs
• 2 shallots minced
• 1/2 cup cognac or brandy
• 1/2 cup demi glace or dark stock
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 tablespoons jarred green peppercorns, drained
• 1/4 cup fresh parsley, chopped

Details

Servings 8
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 400 degrees.

Pat the tenderloin dry with paper towels. Sprinkle all sides with a generous amount of salt and pepper -- you should see the easing on the meat.

In a large skillet or roasting pan over medium-high heat. Drizzle with the oil. Just when the oil begins to smoke, lay the tenderloin in the hot pan. Brown on all sides until a crust forms and the meat i well seared, about 7-8 minutes total.

Remove pan from the heat and add the thyme and rosemary to the top of the roast. Transfer to the 400 degree oven. Roast for 20-25 minuted for medium-rare.

Remove the tenderloin to a cutting board to rest for 10 minutes before carving.

Pour off the excess fat from the roasting pan and put it back on the stove over medium-high heat. Add the shallots to the pan drippings and sauté, stirring with a spoon to scrape up the flavor in the bottom of the pan.

Remove the pan from the heat and add the cognac (never pour directly from the bottle PREMEASURE).

Put the pan back over the heat and tilt pan slightly over the burner to ignite the alcohol (or light it with a kitchen lighter). The cognac will flame for a few seconds then go out as the alcohol burns off. Stir in the demi glace and the cream, simmer for a few minutes to thicken the sauce so it coats a spoon. Finish the sauce by stirring in the mustard and peppercorns until incorporated. Taste and season with salt, if necessary.

To serve:

Slice the tenderloin into 1/2-inch thick slices and arrange the slices on a platter. Drizzle the sauce over the beef and garnish with the chopped parsley. Serve with pommes frites.