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Beef tenderloin with green peppercorn sauce

Rosemary and Thyme grilled Beef Tenderloin with a savoury Mustard Peppercorn Sauce.

Amount of persons: 4

Time: 35 min

Complexity: 1


  • Beef tenderloin steak - 4 pcs.
  • Olive oil - 3 tb spoon
  • Thyme - 2 sprigs
  • Rosemary - 2 sprigs
  • Yellow bell pepper - 1 pc
  • Red bell pepper - 1 pc
  • Salt - to taste
  • Pepper - to taste
  • Cream of balsamic - to taste

For the sauce:



  • Green peppercorn - 10 g
  • Olive oil - 1 tb spoon
  • Garlic - 1 clove
  • Shallots, small - 1 pc
  • Cognac - 1 tb spoon
  • Heavy cream - 170 ml
  • Dijon mustard - 1 tb spoon
  • Grana Padano cheese - 15 g
  • Salt - to taste





Step 1. Make the sauce. Drain the green peppercorns and pat dry with the paper towel. Heat the olive oil in a pan and fry the garlic and peppercorns.

Step 2. Add minced shallots and continue to fry, stirring occasionally.

Step 3. Add the cognac and carefully light it with a lighter. When the flames are gone, gradually add the cream, stir and heat for 2 minutes.

Step 4. Add the dijon mustard, stir and cook for 1 minute, then turn off the heat. Add the grated Grana Padano cheese, return the pan to heat, bring to boil, stirring constantly and turn off the heat.

Step 5. Brush each piece of meat with the olive oil. Grill the meat topped with a sprig of rosemary and thyme. Cooking time depends on the thickness of your steaks and on the desired doneness. You can bring the meat to the desired temperature in the oven preheated to 180-200 degrees. Season the steaks, let them rest for 5 minutes. Fry the bell peppers, cut in diamond shaped pieces.

Step 6. Arrange the pepper on a plate. Cut each steak in half and serve with pepper. Pour the green peppercorn sauce on top.

Bon Appetit!