From Pam's kitchen to yours...
Tenderloin of Beef with Jack Daniel's Peppercorn Jus
Ingredients:
- 1 3-4 lb. piece beef tenderloin, well trimmed
- Salt and freshly ground black pepper
- 2 T EVOO
- ½ C Jack Daniel’s whiskey or Crown Royal
- 1 shallot, peeled and minced
- 1 ½ t green peppercorns
- 1 ½ t red peppercorns
- ¼ C rich veal or beef stock (If you don’t want to make this, William Sonoma has great sauce)
- 4 T butter, cut into pieces
Directions:
- Soak dried peppercorns in ¼ cup port for 24 hours.
- Preheat oven to 400.
- Generously season beef with salt and pepper. Heat Oil in a large ovenproof skillet over high heat. Add meat and brown on all sides, about 1 minute per side.
- Transfer skillet to oven; roast meat until internal temperature reaches 125 for rare, (15-20 minutes), or 135 for medium rare, about 25 minutes.
- Transfer meat to a cutting board, cover loosely with foil, and set aside for 15 minutes before slicing.
- Meanwhile warm whiskey in a small pan over low heat.
- Return the ovenproof skillet to medium heat. Add shallots and cook, stirring frequently, until lightly browned, 1-2 minutes.
- Add green and red peppercorns along with the port, then whiskey, and carefully ignite with a kitchen match. When flames die out, continue cooking for 1 minute.
- Add butter, a few pieces at a time, swirling skillet over heat until melted and sauce is velvety, 2-3 minutes.
- Adjust seasonings to taste.
- Serve sliced meat with whiskey sauce.
