Beef Tenderloin with Green Peppercorn Sauce

How to prepare beef tenderloin with green peppercorn sauce

1. The night before (or at the latest on the morning of the day you will prepare the meat), cut 3 slices of tenderloin, 4.5 cm thick each. Salt on all sides, using double the amount you would normally use. Refrigerate until ready to cook.
2. Remove the tenderloin 1 hour before cooking to bring it to room temperature.
3. Cover the dried porcini mushrooms with hot water and soak for at least 30 minutes.
4. Put the demi-glace in a small saucepan over heat and warm until it melts.
5. Finely chop the onion. Drain the mushrooms, pat dry with paper towels, and chop them as well.
6. Saute the onion and mushrooms in half a tablespoon of butter until the onion is soft, about 5 minutes.
8. Add the flour, stir until absorbed into the butter, and cook for 2 minutes until it becomes slightly golden.
9. Deglaze with sherry (or wine, cognac), then slowly pour in the demi-glace, stirring constantly to prevent lumps. Season the sauce with Worcestershire sauce, salt to taste, and ground green pepper. Simmer for 1 minute until it thickens slightly.
10. Strain the sauce through a fine sieve, pressing on the solids to extract all the liquid.
11. Taste the strained sauce for salt. Add the cornstarch dissolved in 3 tablespoons of the mushroom soaking liquid, the brined green peppercorns, and cook for another 3 minutes. Remove the sauce from heat and stir in the remaining butter.
12. Pat the meat dry with paper towels. Sprinkle with ground green pepper and a little coarse salt. Brush each piece with a little oil.
14. Heat a grill pan for 5 minutes over maximum heat. Preheat the oven to 240°C (465°F).
15. Place the meat on the grill and sear for 3 minutes on the first side and another 3 minutes on the second side.
16. Transfer the entire pan to the preheated oven. Cook for another 3 minutes (for medium-rare) or 5 minutes (for medium).
17. Remove the pan from the oven and transfer the meat to 3 warmed plates. Let rest for 5 minutes.
18. Pour about 1/3 of the sauce (reheat if it has cooled) over each piece, making sure to include some peppercorns on each. Serve immediately.

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