Green Peppercorn Beef Tenderloin with Vinegar-Glazed Leeks

Pan-seared beef tenderloin in a brandy and green peppercorn sauce with sweet-tart braised leeks.

Ingredients

• 4 beef tenderloin steaks, about 6 oz each

Salt and freshly ground black pepper

• 2 tablespoons grapeseed oil
• 2 tablespoons brandy or cognac
• 2 tablespoons green peppercorns in brine, drained
• 1 cup beef stock
• 1/2 cup heavy cream
• 1 tablespoon soy sauce
• 2 tablespoons cold butter
• 3 leeks, white and light green, halved and cleaned
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 cup chicken stock

Directions

1. Season the tenderloin generously with salt and pepper. Heat the oil in a skillet over high heat and sear the steaks 3 to 4 minutes per side for medium-rare; transfer to rest.
2. Off the heat, add the brandy to the pan and return to the flame to deglaze. Add the green peppercorns and beef stock and reduce by half.
3. Stir in the cream and soy sauce, simmer until lightly thickened, then swirl in the cold butter. Season the sauce to taste.
4. Meanwhile, braise the leeks: simmer them with the rice vinegar, sugar, and chicken stock in a covered pan until tender and glazed, 10 to 12 minutes.
5. Bed the vinegar-glazed leeks on plates, set the tenderloin on top, and spoon over the green peppercorn sauce.

Notes

Adapted from Ming Tsai’s green peppercorn beef tenderloin with vinegar-glazed leeks, a Simply Ming East-West entree.