Beef Tenderloin with Peppercorn Sauce

I am loving my new membership to Rouxbe’s On-line Cooking School! You know what’s so cool about this recipe? I got my husband in the kitchen to cook it with me! I showed him the full video and asked him to do the flambe part. (I was a little nervous to do it myself!) He ended up cooking this delicious recipe with me from beginning to end! We haven’t cooked together in a long time. We’ll have to do again soon!

Here is a preview video of Beef Tenderloin with Peppercorn Sauce. This is now our favorite steak recipe! The sauce is out of this world!

For this recipe, I used freshly ground black pepper instead of crushing the peppercorns. I simply adjusted my pepper mill to make the pepper bits larger. For the chicken stock, I used lower-sodium chicken broth so the sauce came out lighter in color than the one in the video. (But it was just as tasty!) I have an electric stove so my husband ignited the flame above the meat by using one of those wand lighters. I bought fillet mignon instead of cutting up steaks from a beef tenderloin. This is a picture of my Beef Tenderloin with Peppercorn Sauce.

If you want to impress someone, watch the full video and make this recipe! It’s unbelievably good!

As part of the Rouxbe affiliate program, I am able to give you a free, full-access, no-videos-barred, 14-day pass to their site. All you have to do is go to this link Rouxbe Online Cooking School and redeem the 14-day Gift Membership. After the trial, you can join for as little as $15 per month; however, there is no obligation. It’s awesome! Check it out.