This recipe highlights the rich and creamy green peppercorn sauce paired with tender Australian tenderloin. The steak is cooked to perfection and complemented by a sauce made with cognac, beef stock, and heavy cream. The green peppercorns add a slight heat and a burst of flavor, while the finely sliced shallots bring a subtle sweetness. The sauce thickens beautifully, coating the steak in a velvety finish. Serve it immediately for a luxurious dining experience.
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Remove the tenderloin from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
Rub black pepper onto both sides of the steak.
Cook the steak to your desired level of doneness. Once done, set the steak aside, keeping it warm while you prepare the sauce.
Using the same pan, set the heat to medium. Add olive oil, finely sliced shallots, green peppercorns, and butter.
Stir the mixture until the shallots soften and become fragrant.
Combine the cognac and beef stock in the pan. Simmer quickly for about 1 minute to cook off the alcohol.
Add the cornstarch and stir well.
Mash the green peppercorns slightly and mix them with the heavy cream until smooth.
Pour the cream mixture into the pan and cook the sauce, stirring continuously, for about 2 minutes or until it thickens.
Pour the sauce over the steak and serve immediately.
For the best flavor, use homemade beef stock if possible.
Let the steak rest at room temperature before cooking to ensure even cooking.
Mash the green peppercorns slightly to release their flavor into the sauce.
Can I use a different cut of beef?
Yes, you can use other tender cuts like ribeye or sirloin, but cooking times may vary.
What can I substitute for cognac?
You can use brandy or even a splash of white wine as a substitute for cognac.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance and reheat it gently before serving.
How do I know when the steak is cooked to my liking?
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
Can I use dried green peppercorns instead of fresh?
Yes, but soak them in water for 10 minutes before using to rehydrate and soften them.
