Tenderloin Roast with Brandy Peppercorn sauce

INGREDIENTS 

• Tenderloin Roast

  • 1 whole Fillet / Tenderloin from The Ribeye Club
    
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons butter
    

• Brandy Peppercorn Sauce

  • 1/4 cup finely chopped shallots
    
  • 1 1/2 cups beef stock
    
  • 3/4 cup whipping cream
    
  • 1/4 cup brandy
    
  • 2 teaspoons Dijon mustard
    
  • 1 tablespoon brined green peppercorns, rinsed and drained
    
  • 1 tablespoon finely chopped chives, plus more for garnish

Tenderloin Roast:
The Celebration is on the Carving Board

Any celebration is worth taking a little extra time to make perfect, but if that time is hands-free and allows you to focus on other details, your special night is bound to turn into a memorable evening. Such is the case with this Tenderloin Roast with Brandy Peppercorn Sauce.

It starts with an extraordinary roast, in this case the SRF American Wagyu tenderloin roast. When a piece of meat is this good, it’s not so much what you do to it that counts, as what you don’t do to it, like over-cook it. After all, is there anything more disappointing than pulling a lovely roast out of the oven, only to find you left it in a few minutes too long and now it’s well-done?

Luckily, this problem is easy to avoid with the low-heat “reverse-sear” method.

Typically, beef roasts are cooked in a high-heat oven, which gets it done quickly, but makes it easy to miss the doneness mark.

The reverse-sear method starts by cooking the roast in a very low-heat oven for an hour or so, which gives you more leeway when it comes to getting it to just the right temperature. It also results in a roast that is rare or medium-rare, the best doneness for a tenderloin roast, from edge to edge. No circle of well-done beef leading to a medium-rare center.

Once you’ve determined the roast is just the right temperature, you finish it off for a minute or two in a hot skillet to get that perfectly crusty sear we all love.

Finishing the roast in the skillet means you already have a pan-sauce partially made. Just add some shallots, beef broth, cream, a splash of brandy and a spoonful of green peppercorns and you’re done. Voila! A beautiful roast, a beautiful sauce, a beautiful celebration.

Preheat oven to 225°F. Set a wire rack on top of a large, rimmed baking sheet. Season the tenderloin on all sides with the salt and pepper and place on the rack.

Roast for 1 to 1 1/2 hours or until internal temperature registers 120 to 125°F on an instant-read thermometer.

Remove from oven and let stand for 10 minutes.

Heat butter in a medium skillet over high heat. Add the tenderloin, and cook, turning the roast every 20 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 to 3 minutes.

Transfer tenderloin to a cutting board and allow to rest for 10 minutes.

While the roast is resting, make the Brandy Peppercorn Sauce.

Cut the roast into 1/2-inch slices, sprinkle with chive and serve with sauce.