Roast with Peppercorn Sauce
Main Dishes | American cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
8
Description
Roast with Peppercorn Sauce
Ingredients
- Veal Tenderloin - 2 lbs
- Salt - to taste
- Ground Black Pepper - to taste
- Vegetable Oil - 2 tablespoons
- Jack Daniel's Sauce - 1 cup
- Shallot - 1 piece
- Green peppercorns - 1 teaspoon
- Green peppercorns - 10 pieces
- Butter - 8.5 oz
- Campbell's Beef Broth - 4 tablespoons
Step by Step guide
Step 1
Preheat the oven to 356°F. Rub the beef tenderloin with salt and pepper. In a large ovenproof skillet, heat the vegetable oil over high heat. Sear the beef tenderloin on both sides and place the skillet with the meat in the oven for 15-25 minutes (depending on the size of the tenderloin and your preferred level of doneness).
Step 2
Meanwhile, in a small saucepan, heat the whiskey over low heat. Return the ovenproof skillet to medium heat, sauté the finely chopped shallot until golden. Add the peppercorns, warm whiskey, and carefully ignite. When the flames subside, cook for another minute and pour in the beef broth.
Step 3
Cook until half of the liquid evaporates, then gradually add the butter, stirring the sauce. Taste the sauce and season as needed.
Step 4
Serve the meat with the sauce and boiled potatoes, peas, and carrots. Enjoy your meal!
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