Beef Tenderloin with Pepper Sauce Recipe
So many sides! We love our vegetables around here, and this meal was full of favourites – grilled endives, brussels sprouts, beets and couscous with tomatoes and kalamata olives. And yes, even the beef tenderloin was dressed up with an assortment of sweet and spicy peppers.
As much as I love brussels sprouts and endives, that pepper sauce kind of stole the show! Must have been the pickled jalapenos – they are kind of amazing. Also, the beef tenderloin may have had something to do with it… So round up some poblanos, and anaheims and jalapenos and get chopping! Here’s Tim with the details…
Cooking gets more enjoyable with every passing day. I believe this is due to the knowledge that you continue to gain each time you are in the kitchen. As you begin to understand the ingredients, you learn to highlight their great qualities while minimizing the not-so-great.
I don’t often buy beef tenderloin. It lacks that big beef flavour and it is rarely worth the cost. Rib eye is my go to steak – still expensive but I’d take 4 ounces of rib eye over 8 ounces of strip any day. But, tenderloin does sometimes go on sale and then the experimentation begins. You can’t argue with the beautiful texture, so you just need to compensate for the lack of flavour. Filet mignon is an obvious example of how chefs of the past highlighted the wonderful texture qualities of the tenderloin while hiding the lack of flavour. Here I did it with some sweetness and spice.
Beef Tenderloin with Pepper Sauce
2 sweet red peppers
½ cup pickled jalapeno peppers
1 anaheim pepper
1 poblano pepper
½ a red onion
3 cloves garlic, chopped fine
½ cup flat-leaf parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste
Honey or sugar to taste (optional)
1 beef tenderloin
1 tablespoon vegetable oil
If your knife skills are lacking, you can do this in a food processor. If your knife skills are solid, dice the onion and peppers into ¼ inch cubes. Combine with the garlic in a bowl. Chop the flat leaf parsley and add in the olive oil, red wine vinegar and the salt and pepper. Have a taste.
If you aren’t a lover of spicy food, add some honey or sugar. This will mellow out the spiciness.
Take half of the pepper sauce and place in a large ziploc. Add your beef tenderloin and massage the sauce into the meat. Put into the refrigerator and marinate for a couple of hours.
Preheat your oven to 350°F. Place an oven-proof pan on high and add some vegetable oil – just a little. When the oil is close to smoking, place your tenderloin into the pan. Get a good sear on all sides of the meat. Transfer to the oven and cook to your desired temperature.
Remove from the oven and let the meat rest 5 to 10 minutes. Cut into rounds and serve with the remainder of the sauce. Enjoy!