Beef Tenderloin with Peppercorn Sauce

The loin is the muscle that does the least amount of work thus the tenderloin provides the most tender cut of meat for roasts and steaks.

Preparation time:
Cooking time:
Yield: 4

Ingredients

Beef Tenderloin

• 2 pounds beef tenderloin roast (900 g)
• 1 teaspoon dry oregano leaves, crushed (5 ml)
• 1 teaspoon coarse salt (5 ml)
• 1 teaspoon black pepper, crushed (5 ml)
• 1 clove garlic, crushed
• 1 teaspoon dry thyme, crushed (5 ml)
• 1 teaspoon paprika (5 ml)

Peppercorn Sauce

• 1 1/2 cups marsala wine (375 ml)
• 1 cup chicken broth (250 ml)
• 1 clove garlic, crushed
• 10 peppercorns, multicolored, crushed
• 1 1/2 cups whipping cream (375 ml)
• 1/2 teaspoon dijon mustard (5 ml)
• Coarse salt and pepper, to taste

Directions

Beef Tenderloin

1. Heat oven to 425 F.
2. Combine all ingredients in a small bowl. Press combined ingredients evenly onto the surface of the beef tenderloin. Place beef on a rack in a shallow roasting pan.
3. Place a meat thermometer in the centre of the beef. Do not cover beef or place water at the bottom. Allow roast to cook for 35 to 40 minutes for medium rare.
4. When meat thermometer reads 135 F, remove roast from the oven, cover it with aluminum foil and allow it to sit for 10 to 15 minutes. The temperature will rise to 145 F degrees allowing meat to reach a medium rare state. Transfer roast to a carving board and allow it to rest for 5 to 10 minutes before cutting. Cut into ½ inch thick slices.
5. Arrange desired number of slices of beef on a plate. Spoon peppercorn sauce over slices of roast beef.

Peppercorn Sauce

1. Add wine, broth, peppercorns and garlic to the tenderloin roasting pan and cook for 20 minutes or until the liquids are reduced to half. Add cream and mustard and, stirring frequently, cook for 20 minutes or until liquid is reduced by half again. Season to taste and allow to cook for 1 more minute. Remove from heat and spoon sauce over tenderloin.
2. Garnish with a sprig of oregano if desired