Peppercorn-Crusted Beef Tenderloin
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Peppercorn-Crusted Beef Tenderloin

Peppercorn-Crusted Beef Tenderloin

with Sherry Thyme Jus

Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time
Prep Time
0

Ingredients

/ serving 4 people

1 tablespoon

Black Peppercorns

6 unit

Beef Tenderloin Filets

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

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories480 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate16 g
Sugar7 g
Dietary Fiber1 g
Protein49 g
Cholesterol160 mg
Sodium700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Plastic Bag
Paper Towel
Baking Sheet
Large Pan

Instructions

1

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.

2

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.)

3

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.

4

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.

5

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.

6

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.