Chateaubriand with Madagascar Pepper Sauce

Ingredients:

3/4 to 1 pound beef tenderloin

Salt

2 tbl whole black peppercorns

2 tbl whole white peppercorns

2 tbl almond or safflower oil

1 cup port or dry sherry

1 cup heavy cream

1/2 cup brown veal stock

3 tbl unsalted butter, cut into small pieces

2 tbl pink peppercorns, soaked in port overnight

2 tbl green Madagascar peppercorns

Cooking Instructions:

With the back of a heavy saucepan, crush the white and black peppercorns. Rub the tenderloin with the crushed peppercorns and the salt. Heat the oil in a heavy saute pan for 30 seconds over medium heat. Add the tenderloin and cook for 7 minutes (medium rare) turning it every 1 or 2 minutes. Transfer the filet to a warm platter and reserve. Pour out oil from the pan, deglaze with port and reduce. Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in the butter, 1 small piece at a time. Season to taste with salt. Thinly slice the tenderloin and ladle sauce over; divide soaked peppercorns between each portion.

#madagascar #beef #tenderloin #peppersauce