Description
This elegant Peppercorn Crusted Beef Tenderloin with Cherry Port Sauce is a perfect centerpiece for special occasions. The tender beef is seasoned with a coarse peppercorn crust, seared, and oven-roasted to perfection. Complemented by a rich and fruity cherry port sauce made with ruby port, cherries, and balsamic vinegar, this dish balances robust flavors and elegant presentation.
Ingredients
Scale
Cherry Port Sauce
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, diced
- 1 cup ruby port
- 1 cup frozen pitted cherries, roughly chopped
- ¼ cup balsamic vinegar
- 3 tablespoons granulated sugar
Peppercorn Crusted Beef Tenderloin
- 1 whole beef tenderloin (about 4 pounds and 3 inches in diameter), trimmed and tied
- 1 tablespoon coarse kosher salt
- 1 tablespoon black peppercorns, coarsely ground
- ¼ cup extra-virgin olive oil
Instructions
- Prepare the Cherry Port Sauce: Heat the olive oil and butter in a saucepan over medium heat. Add the diced shallot and cook until softened and translucent. Pour in the ruby port and bring the mixture to a simmer. Add the chopped frozen cherries, balsamic vinegar, and granulated sugar, stirring to combine. Let the sauce simmer gently until it thickens slightly and the flavors meld, about 15-20 minutes. Keep warm until serving.
- Season the Beef Tenderloin: Preheat your oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels. Rub the entire surface of the tenderloin with the coarse kosher salt. Next, press the coarsely ground black peppercorns evenly over the surface of the beef to form a crust.
- Sear the Beef Tenderloin: Heat the ¼ cup of extra-virgin olive oil in a heavy ovenproof skillet over medium-high heat. When the oil is hot, carefully add the tenderloin and sear all sides, turning occasionally, until a deep brown crust forms, about 3-4 minutes per side.
- Roast the Beef Tenderloin: Transfer the skillet with the seared tenderloin to the preheated oven. Roast the beef for about 25-30 minutes for medium-rare doneness, or until an instant-read thermometer inserted into the thickest part reads 130-135°F (54-57°C). Adjust time for preferred doneness.
- Rest the Beef: Remove the tenderloin from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for 15 minutes to allow juices to redistribute.
- Serve: Slice the beef tenderloin into thick medallions. Spoon the warm cherry port sauce over the slices or serve it on the side. Enjoy this luxurious dish with your favorite sides.
Notes
- Letting the beef rest after roasting is crucial to keep it tender and juicy.
- Use a meat thermometer to ensure perfect doneness.
- If ruby port is unavailable, a good quality tawny port can be used as a substitute.
- Frozen cherries work well, but fresh can be substituted in season.
- The peppercorn crust adds a robust flavor and texture contrast to the tender meat.
Keywords: beef tenderloin, peppercorn crusted beef, cherry port sauce, roasted beef recipe, holiday beef recipe, elegant dinner recipe