Beef Tenderloin Au Poivre (incredible Sauce)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 lbs beef tenderloin
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 1 teaspoon course black peppercorns
• 1 tablespoon unsalted butter
• 4 finely chopped shallots
• 3 cups ruby port
• 4 cups beef stock
• 2 1/2 cups heavy cream
• 1/2 cup rinsed and coarse black peppercorns
• 1/4 cup wine vinegar
• salt
• 1/4 cup cornstarch
• 1 cup water

Recipe

• 1 preheat oven to 500°f.
• 2 pour and rub lemon juice all over the tenderloin.
• 3 season the tenderloin with the tbsp of sea salt and tsp of course black peppercorns.
• 4 place in oven for about 20 minutes or until internal temp is 135°f (note the temp should raise a bit still while the meat is resting to reach the temp of 145°f for med rare).
• 5 rest meat for about 10 minutes before cutting.
• 6 for the sauce put the butter in a saucepot over medium heat. add shallots stirring until fragrant about 30 seconds.
• 7 add the ruby port and bring to a boil and cook mixture until it is reduced by half. about 5 to 6 minutes.
• 8 add beef stock and boil until syrupy. about 10-12 minutes.
• 9 remove pot from heat, whisk in heavy cream.
• 10 return to medium heat, boil gently until thickened about 6-8 minutes.
• 11 stir in the rinsed and coarsely chopped black pepper and the wine vinegar.
• 12 salt to taste.
• 13 thicken with corn starch slurry until you can lightly coat back of spoon.
• 14 slice tenderloin and pour sauce over according to how you want to serve.
• 15 enjoy.