Peppercorn-Crusted Beef Tenderloin
with Sherry Thyme Jus
Peppercorn-Crusted Beef Tenderloin
Tender beef tenderloin gets a bold peppercorn crust and a silky sherry-thyme jus, creating an elegant, savory main with rich, aromatic flavor.
Ingredients
For 6 servings
- 3 unit Beef Demi-Glace
- 30 ounce Beef Tenderloin Filets
- 5 teaspoon Sherry Vinegar
- unit Thyme
- 1 ounce Yellow Onion
Additional Ingredients
- 3 tablespoon Butter
- 1 tablespoon Cooking Oil
- 1 tablespoon Pepper
- Salt
American
DifficultyHard
Total Time4m
Calories460
Protein36g
Carbs14g
Fat27g
Tags:
KetoProtein SmartCalorie SmartCarb SmartLow SugarLow Sodium
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, skip any butter finish and use olive oil or a dairy-free spread if you want a richer edge. For lower sodium, choose an unsalted stock or broth-style replacement for the demi-glace and season lightly at the table.
What to serve with it
Serve with roasted potatoes, garlicky green beans, or a crisp salad to balance the rich, peppery beef and savory jus. A creamy cauliflower mash or buttered asparagus also works well for an elegant steakhouse-style plate.
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