Peppercorn Crusted Beef Tenderloin

beef tenderloin

💰Cheaper: sirloin

Sirloin is a more affordable cut of beef.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Introduce the dish and explain the significance of beef tenderloin for special occasions.

Show the center cut beef tenderloin and explain its characteristics.

Prepare a salt rub with salt and a little baking soda, mixing them together.

Apply the salt mixture to the beef tenderloin, ensuring it becomes tacky, and then refrigerate it for a while.

Cut off the top of a whole head of garlic to expose the cloves, drizzle with olive oil, and wrap in foil to roast in the oven.

Chop red onion and add it to a pot for the sauce, explaining the choice over shallots.

Add beef broth to the pot with the red onion and bring to a low simmer.

Add red wine to the pot, along with a sprig of thyme and a sprig of rosemary, and a little salt to balance the flavors.

Simmer the sauce until it reduces by half, intensifying the flavors.

Remove the beef from the fridge and let it come to room temperature, noting its tacky texture.

Take the roasted garlic out of the oven, check for doneness by squeezing the cloves, and let it cool.

Heat oil with a high smoke point in a skillet and sear the beef tenderloin on all sides until browned, turning it about four times.

Check that the beef is not cooked through, just seared, before transferring it to the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens