Description

Sear-roasted center-cut beef tenderloin served with a shallot, cracked-pepper and cream pan sauce.

Ingredients

Scale

2 1/2 lb Trimmed center-cut beef tenderloin roast
1 1/2 teaspoons Fine salt for roast
1 teaspoon Freshly ground black pepper for roast
1 tablespoon Neutral high-heat oil
1 tablespoon Unsalted butter
1 shallot Small shallot, finely diced
2 teaspoons Coarsely cracked black peppercorns
3/4 cup Low-sodium beef broth
1/2 cup Heavy cream
1 teaspoon Dijon mustard

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Instructions

Heat oven to 425°F. Trim/tie approximately 2½ lb center-cut roast to even thickness, pat dry, season with 1½ tsp fine salt and 1 tsp black pepper.
Sear all sides and ends in 1 tbsp neutral oil in heavy skillet for about 6–8 minutes; transfer to oven-safe pan, reserving skillet for sauce.
Roast at 425°F, checking thickest center after roughly 25 minutes, continue until at least 145°F before removing from heat. Expect variable 35–45-minute range, thermometer rules. Tent and rest 15 minutes.
In reserved skillet, pour off excess fat. Melt 1 tbsp butter, soften one diced small shallot about 2 minutes, stir in 2 tsp cracked peppercorns about 1 minute. Add ¾ cup low-sodium broth and reduce roughly by half 6–8 minutes, add ½ cup cream and simmer gently 3–5 minutes until lightly coating spoon; off heat stir in 1 tsp Dijon.
Remove strings, slice beef across grain and divide among six provisional plates, serving peppercorn sauce separately.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 15 minutes, included in the total.

Untested estimate for approximately 2½-lb center cut: sear 6–8 minutes, roast to at least 145°F with checks beginning near 25 minutes, sauce during roast, rest 15 minutes. Actual endpoint can extend total.

Prep Time: 25 minutes
Chilling, resting or cooling: 15 minutes
Cook Time: 60 minutes

Nutrition

Serving Size: One sixth of roast and sauce; trimmed/cooked weights and sauce volume pending