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Peppercorn Crusted Beef Tenderloin Steak with Sautéed Mushrooms
Created by: Howcan Team
Ingredients
- 4 beef tenderloin steaks, 6 oz each
- 2 tbsp whole black peppercorns
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 lb cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup beef broth
- 1/4 cup heavy cream
- Salt to taste
- Chopped fresh parsley for garnish
Instructions
- Using a mortar and pestle or a spice grinder, crush the black peppercorns until coarsely ground. Press the ground peppercorns onto both sides of each beef tenderloin steak.
- Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes on each side for medium-rare, or to your desired level of doneness. Remove the steaks from the skillet and let them rest for 5 minutes.
- In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and garlic, and sauté for 5-6 minutes until the mushrooms are tender and golden brown.
- Pour in the beef broth and heavy cream, and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly. Season with salt to taste.
- Place the cooked beef tenderloin steaks on serving plates and spoon the sautéed mushrooms and sauce over the top. Garnish with chopped fresh parsley and serve immediately.
The Peppercorn Crusted Beef Tenderloin Steak topped with sautéed mushrooms is a classic dish that has been enjoyed for centuries. This delectable combination of tender beef, bold peppercorn crust, and savory sautéed mushrooms has its roots in French cuisine, where it is known as "filet au poivre." The dish gained popularity in the United States during the mid-20th century, particularly in upscale steakhouses and fine dining establishments. Renowned chefs such as Julia Child and Jacques Pépin have championed this dish, showcasing its timeless appeal and exquisite flavors. Today, it remains a staple on the menus of top-tier restaurants across the globe, from the bustling streets of New York City to the charming bistros of Paris. The key to a perfect Peppercorn Crusted Beef Tenderloin Steak lies in the quality of the beef, the coarseness of the peppercorn crust, and the artful sautéing of the mushrooms. Achieving the ideal balance of flavors and textures is essential, making it crucial to source prime beef and freshly ground peppercorns. Additionally, the mushrooms should be sautéed to golden perfection, enhancing their earthy richness. For those seeking the ultimate rendition of this dish, renowned steakhouses such as Peter Luger in New York City and Le Relais de Venise L'Entrecôte in Paris are celebrated for their exceptional Peppercorn Crusted Beef Tenderloin Steaks. These establishments have perfected the art of preparing this iconic dish, ensuring an unforgettable dining experience for discerning connoisseurs. Whether enjoyed at a Michelin-starred restaurant or prepared at home with precision and care, the Peppercorn Crusted Beef Tenderloin Steak topped with sautéed mushrooms continues to captivate food enthusiasts with its timeless allure and unparalleled taste.
35 min
4
450 calories
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