Peppercorn Crusted Beef Tenderloin with Cherry Port Sauce Recipe
This Peppercorn Crusted Beef Tenderloin with Cherry Port Sauce is an elegant and flavorful dish perfect for special occasions. The tenderloin is crusted with coarse black peppercorns and seared to perfection, then paired with a rich cherry and ruby port sauce that adds a delicious balance of sweetness and acidity. The sauce is carefully crafted with shallots, balsamic vinegar, and a touch of sugar to complement the savory beef.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
For the 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
For the 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 beef tenderloin: Pat the beef tenderloin dry with paper towels. Season the entire surface evenly with the coarse kosher salt. Press the coarsely ground black peppercorns onto the beef so they adhere and form a crust.
- Sear the beef tenderloin: Heat the ¼ cup of extra-virgin olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the beef tenderloin evenly on all sides until a deep crust develops, about 3-4 minutes per side.
- Roast the beef: Preheat your oven to 425°F (220°C). Transfer the seared beef tenderloin in the same skillet to the oven and roast until it reaches your desired doneness: approximately 20-30 minutes for medium-rare (internal temperature of 130-135°F). Remove from oven and let rest for 10-15 minutes before slicing.
- Make the cherry port sauce – sauté shallots: While the beef rests, heat the olive oil and butter in a saucepan over medium heat. Add the diced shallot and cook until softened and translucent, about 3-5 minutes.
- Add cherries and liquids: Stir in the ruby port, frozen chopped cherries, balsamic vinegar, and granulated sugar. Bring the mixture to a boil, then reduce heat and simmer until the sauce thickens slightly and the cherries have softened, about 10-15 minutes.
- Finish the sauce: Once thickened, taste and adjust sweetness or acidity if needed. Keep the sauce warm until ready to serve with the sliced beef tenderloin.
- Serve: Slice the rested beef tenderloin into medallions and plate. Spoon the warm cherry port sauce over or beside the slices for a beautiful and flavorful presentation.
Notes
- Letting the beef rest before slicing allows juices to redistribute, ensuring a moist and tender bite.
- Use a meat thermometer to check doneness for the most accurate results.
- The port wine in the sauce can be substituted with red wine if unavailable.
- The sauce can be prepared ahead of time and gently reheated before serving.
- For a milder peppercorn crust, use less pepper or grind more finely.
Keywords: beef tenderloin, peppercorn crust, cherry port sauce, elegant dinner, roasted beef, special occasion recipe