Beef Tenderloin with Pepper Sauce
Description
Beef Tenderloin with Pepper Sauce - Authentic recipe from Spain. Ready in 40 min. Try it now!
Directions
✓ researched- 1
Cut 400 g beef tenderloin into medallions. Season with salt and 1 tsp thyme. In a very hot pan with 2 tbsp olive oil and 30 g butter, sear on each side for 2–3 minutes. Remove and keep warm.
⏱️ approx. 12 min💡 Tip: Solomillo al Pimienta is a Spanish steakhouse classic. Sear the tenderloin over very high heat — pink inside (medium-rare). The pepper sauce made from the pan drippings makes all the difference.
- 2
Sauté 1 onion and 2 garlic cloves in the pan drippings. Add 2 tsp crushed peppercorns and toast briefly. Deglaze with 150 ml beef stock and reduce well. Add 200 ml cream.
⏱️ approx. 12 min💡 Tip: Briefly toasting the peppercorns adds more depth. Deglazing with the tenderloin's pan drippings is key for the roasted aroma. Reduce the sauce until velvety.
- 3
Return the tenderloin to the pan and warm briefly in the sauce. Season with salt to taste. Serve with sautéed potatoes or salad.
⏱️ approx. 5 min💡 Tip: Only warm the tenderloin — do not cook it further. A splash of cognac or brandy after toasting the pepper gives a festive touch.
📜 Origin & History
Beef tenderloin with pepper sauce (Solomillo al Pimiento/Pimienta) is a classic Spanish restaurant dish based on the solomillo (beef tenderloin) – one of the tenderest cuts of beef. The Spanish pepper sauce (Salsa de Pimienta) uses brandy or sherry, cream, and green or black peppercorns. Sherry (Jerez) is an Andalusian fortified wine with protected designation of origin (PDO Jerez-Xérès-Sherry) and is widely used in Spanish meat cuisine as a cooking ingredient. Beef from Spanish breeds such as Retinto (Extremadura/Andalusia) or Rubia Gallega (Galicia) is considered meat with pronounced flavor. The dish reflects the influence of classical French sauce cuisine on 20th-century Spanish restaurant cooking; the pepper-cream sauce is a descendant of the French sauce au poivre.
🌿 Regional variants
With Cognac
Flambé with cognac after toasting the pepper — festive, like steak au poivre.
Solomillo a la Plancha
Simply grilled tenderloin without sauce — pure and unfussy.
🍷 What goes with it?
Serve with pan-fried potatoes or rösti. With a green salad. With a glass of Rioja Reserva. Spanish steakhouse style.
Frequently Asked Questions
Which type of pepper should be used?
Green peppercorns (mild, fruity), black (bold, spicy), or a colourful blend. Freshly coarsely crushed. For an authentic Spanish pepper sauce, black peppercorns should predominate.
Can crème fraîche be used instead of cream?
Yes — crème fraîche produces a slightly tangier, more stable sauce. For a lighter version, use half cream, half crème fraîche. Crème fraîche is less likely to split when heated.
How do you get the tenderloin medium-rare?
2–3 minutes per side over very high heat, then rest for 5 minutes. Core temperature 54–58 °C. Use a thermometer or the finger-press test (medium-rare yields gently to pressure).
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Ingredients
verified- Beef tenderloin400 g
- Peppercorns2 tsp
- Onion1 pcs
- Garlic clove2 pcs
- Cream200 ml
- Beef broth150 ml
- Olive oil2 tbsp
- Butter30 g
- Salt1 pinch
- Thyme1 tsp
