Bourbon Peppercorn Beef
Ingredients:
- Bourbon
- For the tenderloin:
- 2 lbs trimmed beef tenderloin
- ½ cup crushed multi-colored peppercorns
- 1 cup bourbon, divided into two ½-cup portions
- 1 stick (8 Tbsp) butter, plus 4 Tbsp butter
- 2 (8 oz) packages sliced button mushrooms
- 6 sprigs fresh thyme
- 4 Tbsp all-purpose flour
- Kosher salt, to taste
- Beef broth, as needed
Directions:
Serves 6-8
Prep Time: 15 minutes
Cook Time: 30 minutes
Preheat the oven to 425°F. In a small saucepan, add 1 stick butter and ½ cup bourbon. Once the butter is slightly bubbling and browned, remove from heat. Coat the beef tenderloin with the butter sauce in a roasting pan, then sprinkle with salt and roll in peppercorns on a separate sheet pan. Add 3 sprigs of thyme and mushrooms to the roasting pan and place the peppercorn-coated tenderloin on top. Roast in the oven for 20-25 minutes or until the internal temperature reaches 120°F.
Remove the tenderloin from the roasting pan and set aside, slightly covered, to rest. Remove the thyme sprigs but save the juices.
Add 4 Tbsp of the remaining butter and ½ cup bourbon to a saucepan and melt. Then add the flour and create a roux, making sure it's creamy and not lumpy. Next, slowly add the remaining juices (need 1 cup of juices) and mushrooms to the saucepan and constantly stir, not letting it come to a full boil. If there is not enough for 1 cup of the juices, add beef broth. Let simmer for 5-8 minutes until it reaches a gravy consistency.
Slice the tenderloin, top with gravy, and serve with the remaining sprigs of thyme.
Festive!
