Tine73
Member since 3/06 22093 total posts
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Beef Tenderloin - Awesome recipe.
I made 2 fliet mignons for Easter - this one was delicious!!!!!!
SERVES 6 - 8
1 3-4-lb. piece beef tenderloin, well trimmed
Salt and freshly ground black pepper
2 tbsp. vegetable oil
1/2 cup Jack Daniel's whiskey
1 shallot, peeled and minced
1 1/2 tsp. green peppercorns
1 1/2 tsp. red peppercorns
1/4 cup rich veal or beef stock
4 tbsp. butter, cut into pieces
1. Preheat oven to 400º. Generously season beef with salt and pepper. Heat oil in a large ovenproof skillet over high heat. Add meat and brown on all sides, about 1 minute per side. Transfer skillet to oven; roast meat until internal temperature reaches 125º for rare, 15-20 minutes, or 135º for medium rare, about 25 minutes. Transfer meat to a cutting board, cover loosely with foil, and set aside for 15 minutes before slicing.
2. Meanwhile, warm whiskey in a small pan over low heat. Return the ovenproof skillet to medium heat. Add shallots and cook, stirring frequently, until lightly browned, 1-2 minutes. Add green and red peppercorns, then whiskey, and carefully ignite with a kitchen match. When flames die out, continue cooking for 1 minute. Add stock and cook, stirring, until reduced by half, 1-2 minutes. Add butter, a few pieces at a time, swirling skillet over heat until melted and sauce is velvety, 2-3 minutes. Adjust seasonings.
NOTE - be careful when you light the match - I almost thought I was going to burn my microwave which is above the stove...And also - make sure no kiddies are around when you do this part!
Enjoy!!
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