Peppered beef tenderloin
This peppered beef tenderloin is one of our go-to recipes, but since a good beef tenderloin isn't cheap, we reserve it for special occasions. The side dish is delicious, and so is the sauce.
Ingredients · Servings 4
- 4 beef tenderloin medallions
- 8 slices of bacon
- 1 tablespoon of extra virgin olive oil
- A pinch of flaked salt
- 1 tablespoon of extra virgin olive oil
- A beef bone
- Some pieces of beef
- The green part of [adjustable]1[/adjustable] leek
- 1 onion
- 1 carrot
- 1 celery leaf
- 1 piece of turnip —optional—
- 400 g of water
- Shall
- 1 tablespoon of green or black pepper
- 75 g brandy
- 300g of beef broth
- 1 teaspoon of cornstarch
- 50g of cream —whatever kind you have—
- 1 teaspoon of butter
- 12 side potatoes
- 1 tablespoon of extra virgin olive oil
- 16 tomates cherry
- Some leaves of lamb's lettuce and arugula
- A pinch of salt
Method · 35 min
- Peel, cut and chop the vegetables.
- Put the extra virgin olive oil in a saucepan and sauté the pieces of meat and vegetables.
- Add the bone, water, and salt to the saucepan and bring to a boil. Skim off any foam and simmer for about 20 minutes. Strain and set aside.
- Place the pepper in a saucepan over low heat and let it toast for a couple of minutes.
- Crush some of the grains and put them back in the saucepan.
- Add the brandy and let the alcohol evaporate for 2 minutes.
- Add the beef broth, and let it simmer over medium heat for 5 minutes.
- Add the tablespoon of cornstarch and stir.
- Add the cream and let it reduce until it thickens slightly. Taste it and adjust the seasoning if needed.
- Off the heat, add the room temperature butter and mix with a whisk.
- Put the potatoes in a saucepan with water to boil. If they are small, they will be ready in about 15 minutes. If you are in a hurry, you can cook them in the microwave for about 5 minutes.
- Heat a little oil in a frying pan. Flatten each potato with your hand, without peeling it, and place it in the pan. Add a pinch of salt and lightly cook them. The potatoes should have very thin skin; this way, you can eat the skin, and it's delicious.
- Sauté the cherry tomatoes as well.
- Remove the rind from the bacon—if it has one. Surround each portion of tenderloin with 2 slices of bacon and secure them with a piece of cotton kitchen twine.
- Heat the skillet or griddle where you'll be cooking the meat. Once it's hot, reduce the heat to three-quarters. Place the meat bacon-side down, holding it with your hand, and rotate it so it browns evenly, being careful not to burn yourself. Then, lay it flat and let it cook for 5 minutes on each side without touching it. Finally, add a little salt. The cooking time is approximate; it depends on the thickness of the meat, where you're cooking it, and your heat source. The meat you see in the photo cooks perfectly after this time.
- Serve the freshly cooked meat with the potatoes and tomatoes. You can also add a few leaves of lamb's lettuce and arugula, which will add color to the dish. Spoon some sauce over the meat and put the rest in a bouillon bowl for those who want more.
Recipe for peppered beef tenderloin
For the beef broth
For the sauce
For the garnish
Beef broth
The sauce
The garnish
The meat
