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.
Beef Tenderloin Filets
Not included in your delivery
SEASON: Place peppercorns in a zip-close bag; crush with a rolling pin or heavy-bottomed pan until finely ground. Pat beef* dry with paper towels; season all over with plenty of salt and as many crushed peppercorns as you like. Cover and refrigerate at least 1 hour before cooking.
PREP: Meanwhile, preheat oven to 425 degrees. 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 a few whole thyme sprigs for garnish.)
SEAR: Heat a large drizzle of oil in a large pan over medium-high heat. Working in batches, add beef to pan. 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.
SOFTEN: 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 1 tsp chopped thyme and cook until fragrant, 30 seconds. Add vinegar and cook, stirring, until liquid evaporates, 1-2 minutes.
SIMMER: Add 3 packets of beef demi-glace and ½ cup water to pan. Simmer, stirring, until thickened, 3-5 minutes. Remove pan from heat. Stir 3 TBSP butter into jus until melted.
FINISH: Transfer baking sheet with beef to oven. Roast to desired doneness, 5-10 minutes more. If necessary, reheat jus. Once beef is done, transfer to a serving platter. Drizzle with half the jus and garnish with a few remaining thyme sprigs (save a bit for making gravy). Serve with remaining jus on the side.