Peppercorn-Crusted Beef Tenderloin
with Sherry Thyme Jus
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tablespoon
Tricolor Peppercorns
(Contains Tree Nuts)
6 unit
5-oz Beef Tenderloin
1 unit
Yellow Onion
1 teaspoon
Thyme
5 teaspoon
Sherry Vinegar
3 unit
Beef Demi-Glace
(Contains Milk)
Not included in your delivery
3 tablespoon
Butter
(Contains Milk)
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Instructions
Place peppercorns in a zip-close bag; crush using a rolling pin or heavy-bottomed pan until finely ground. Pat beef dry with paper towels and season all over with plenty of salt and as many crushed peppercorns as you like. Cover and refrigerate at least 1 hour before cooking.
Meanwhile, preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and finely chop onion until you have 1 cup. Strip thyme leaves from stems; discard empty stems and roughly chop leaves until you have 1 tsp. (Save remaining thyme sprigs for garnish.)
Heat a large drizzle of oil in a large pan over medium-high heat. Working in batches, add beef to pan and cook until browned, 2-4 minutes per side (it’ll finish cooking in step 6). Transfer to a baking sheet and set aside. Remove pan from heat to cool for 1-2 minutes. Wipe out pan.
Heat a drizzle of oil in same pan over medium heat. Add onion and season with salt and pepper. Cook, stirring, until softened, 5-6 minutes. Add chopped thyme and cook until fragrant, 30 seconds. Add vinegar and cook, stirring, until liquid evaporates, 1-2 minutes.
Add demi-glace and ½ cup water to pan. Simmer, stirring, until thickened, 3-5 minutes. Remove pan from heat. Stir 3 TBSP butter into sauce until melted.
Transfer baking sheet with beef to oven. Roast to desired doneness, 5-10 minutes. If necessary, reheat sauce. Once beef is done, transfer to a serving platter. Drizzle with half the sauce and garnish with remaining thyme sprigs. Serve with remaining sauce on the side.
