Doesn’t that look absolutely mouth-wateringly delicious?
This beef tenderloin with black peppercorn and mushroom sauce is a specialty at Lavendou in Dallas. Oh yum!
But — here’s the great thing — we have the recipe right here so you (and I) can make this at home!
You’ll need beef tenderloin for this recipe, and I like to use tenderloin tips — you can get them from my favorite place here.
Lavendou Recipe?Tournedos Felix Faure?Beef Tenderloin with Black Peppercorn and Mushroom Sauce
Recipe to Serve 4
4- 8 oz Beef Tenderloin
2 Teaspoons of Salt
4 Teaspoons of coarse Black Peppercorns
2 Cups of Diced Mushroom
1 Tablespoon of Olive Oil
¼ Cup Butter
½ Cup of Cognac
½ Cup of Veal Stock
¾ Cup of Heavy cream
The Method Season both sides of each tenderloin with salt and pat them in the black peppercorns. Heat oil and butter in a large heavy skillet over high heat, and then sauté the tenderloins, 2 at the time, for 3-4 minutes on each side. Transfer the tenderloins to a heatproof dish and keep them warm in a 175 degree F oven.?In the skillet, add the mushroom, sauté for 2 minutes, until cooked. Add the tenderloin to the skillet and carefully add the cognac and flame it. Add the veal stock, then a minute after, the cream, bring to a boil for 2-3 minutes until the sauce thickens. ?Serve the tenderloin coated with the sauce with some Pommes Frites!
Photo and recipe courtesy of SavorDallas.com.