Mixed Peppercorn Beef Tenderloin W Shallot Port Reduction

Elevate your dinner table with this luxurious Mixed Peppercorn Beef Tenderloin with Shallot Port Reduction, a recipe that perfectly balances bold flavors and refined elegance. Tender, juicy beef tenderloin steaks are crusted in a fragrant mix of black, white, pink, and green peppercorns, then seared to perfection for a flavorful crust and melt-in-your-mouth interior. The star of the dish is the silky shallot-infused port wine reduction, enriched with fresh thyme, beef stock, and a touch of cream for a gourmet-level sauce. This restaurant-quality meal, ready in just 40 minutes, pairs fantastically with roasted vegetables or creamy mashed potatoes for an indulgent yet approachable special-occasion dinner. Keywords: beef tenderloin, mixed peppercorn crust, port wine sauce, shallot reduction, gourmet dinner recipe.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces (6 oz each) Beef tenderloin steaks
• 2 tablespoons, coarsely crushed Mixed peppercorns (black, white, pink, and green)
• 1 teaspoon Kosher salt
• 2 tablespoons Olive oil
• 3 tablespoons, divided Unsalted butter
• 2 large, finely minced Shallots
• 1 cup Port wine
• 1 cup Beef stock
• 3 sprigs Fresh thyme
• 2 tablespoons Heavy cream

Directions

Step 1

Remove the beef tenderloin from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking. Pat the steaks dry with paper towels.

Step 2

Sprinkle both sides of the steaks evenly with the crushed mixed peppercorns and kosher salt, pressing gently to ensure the seasoning adheres to the meat.

Step 3

Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of the butter. Once the butter has melted and the oil is shimmering, place the beef tenderloin steaks in the skillet.

Step 4

Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness. Remove the steaks from the skillet and transfer them to a plate; tent loosely with aluminum foil to rest.

Step 5

In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced shallots and sauté until softened and translucent, about 2-3 minutes.

Step 6

Deglaze the skillet by pouring in the port wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the liquid to a simmer and cook until reduced by half, about 5-7 minutes.

Step 7

Add the beef stock and fresh thyme sprigs to the skillet. Simmer the sauce until it thickens slightly, about 5 minutes. Remove the thyme sprigs and discard.

Step 8

Stir the heavy cream into the sauce and simmer for an additional 2 minutes to achieve a silky texture. Taste and adjust seasoning if needed.

Step 9

To serve, plate each beef tenderloin steak and spoon the warm shallot-port reduction sauce over the top. Pair with your favorite sides and enjoy!

Nutrition Facts

Serving size	(1373.7g)

Amount per serving	% Daily Value*
Calories	2943.7

Total Fat 177.3g	0%
Saturated Fat 72.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 599.3mg	0%
Sodium 1949.3mg	0%
Total Carbohydrate 62.0g	0%
Dietary Fiber 7.1g	0%
Total Sugars 43.9g
Protein 184.0g	0%

Vitamin D 0IU	0%
Calcium 229.2mg	0%
Iron 22.1mg	0%
Potassium 3369.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.9%

Protein: 28.5%

Carbs: 9.6%