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Seared Beef Tenderlion with Burgundy-Green Peppercorn Sauce
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia


1 3-lb trimmed and tied beef tenderloin
1/4 tsp salt
1/4 tsp black pepper
1 Tbs unsalted butter


Preheat oven to 350F.

Pat beef dry and sprinkle with salt and pepper. Heat oil and butter in a small flameproof roasting pan over moderately high heat until foam subsides, then brown beef well on all sides, about 10 minutes. Put pan and beef in middle of oven and roast until an instant-read thermometer inserted diagonally 2 inches into center registers 130F for medium-rare, about 30 to 40 minutes. Transfer to a cutting board and let rest for 10 to 12 minutes. Cut into 1/2-inch thick slices. Serve with the Burgundy-Green Peppercon Sauce and your choice of potatoes and vegetables.

Sauce

2 cups dry red wine (burgundy)
1/3 cup finely chopped shallot
1/2 cup chopped mushrooms
1 small carrot, finely chopped
2 large sprigs fresh thyme
1 bay leaf
10 green peppercorns, whole
2 cups veal or beef stock
4 tsps cornstarch
1 tablespoon Madeira wine
Salt to taste


Boil first 7 ingredients in a 3-quart heavy saucepan until reduced to about 1/2 cup, about 15 minutes. Add stock and return to a boil. Pour through a fine sieve into a 2-quart heavy saucepan, pressing on and discarding solids. Return sauce to a boil. Stir together cornstarch and Madeira and whisk into sauce. Simmer, whisking occasionally until slightly thickened, about 2 minutes, then stir in salt and season with pepper.

Yield: 8 servings

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