Roast with peppercorn sauce
8 servings
60 minutes
Peppercorn sauce braised meat is the embodiment of sophistication and rich flavor. This recipe hails from American cuisine, where juicy meat dishes with rich sauces are cherished. Beef tenderloin, cooked to perfection, is complemented by a fragrant sauce made from whiskey, shallots, and peppercorns. The fiery caramelization of whiskey gives the sauce a deep flavor while butter makes it velvety and tender. The harmony of spiciness from green and red pepper enhances the meat's taste and adds a slight heat. The dish pairs perfectly with a side of potatoes, peas, and carrots, creating a complete dinner for gourmets. This recipe is a true culinary journey that combines classic elements with bold flavor solutions.
1
Preheat the oven to 180 degrees. Rub the beef tenderloin with salt and pepper. In a large ovenproof skillet, heat vegetable oil over high heat. Sear the beef tenderloin on both sides and place the skillet with the meat in the oven for 15-25 minutes (depending on the size of the tenderloin and your preferred doneness).
- Beef tenderloin: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 2 tablespoons
2
Meanwhile, heat the whiskey in a small saucepan over low heat. Return the ovenproof skillet to medium heat and sauté the finely chopped shallots until golden. Add the peppercorns, warm whiskey, and carefully ignite. When the flame goes out, cook for another minute and pour in the beef broth.
- Jack Daniel's whiskey: 1 glass
- Shallot: 1 piece
- Green peppercorns: 1 teaspoon
- Red peppercorns: 10 pieces
- Beef stock: 4 tablespoons
3
Cook until half of the liquid evaporates, then gradually add butter while stirring the sauce. Taste the sauce and season to your liking.
- Butter: 240 g
- Salt: to taste
- Ground black pepper: to taste
4
Serve the meat with sauce and boiled potatoes, peas, and carrots. Enjoy your meal!
