Peppercorn Brandy Beef Tenderloin

YIELD: 4-6 portions

Ingredients: Imperial Metric
Beef tenderloin, cleaned 30 oz 1.3 kg
Saucemaker Peppercorn Brandy Sauce (1) 1 cup 250 mL
Butter 1 lb 480 g
Saucemaker Peppercorn Brandy Sauce (2) 1/2 cup 125 mL
Baby root vegetables 6 cups 1.5 L
Vegetable oil 1 cup 250 mL
Yukon gold potatoes,peeled and grated 3 3
Saucemaker Peppercorn Brandy Sauce (3) 1/2 cup 125 mL
Rosemary & thyme,chopped 1/2 cup 125 mL


  1. Portion and butterfly tenderloin into six 4 oz. portions and marinate in 1 cup of Saucemaker Peppercorn Brandy Sauce (1)
  2. Let butter sit at room temperature until soft, pour in Saucemaker Peppercorn Brandy Sauce (2) mix quickly.
  3. Place butter in heaping pile on wax paper and roll wax paper around mixture until an even log is formed, place in fridge for 2 hours.
  4. Sauté vegetables in vegetable oil and butter.
  5. Take grated potato and mix with herbs, portion into servings and pan sear, making sure potato is evenly dispersed amongst a well-oiled pan. Flip once during cooking to ensure evenly cooked on both sides.
  6. Grill beef to medium rare.
  7. Place rosti potato onto plate, spoon seasonal vegetables around rosti potato, then place beef on top of rosti, drizzle Saucemaker Peppercorn Brandy Sauce (3) over beef.
  8. Cut 1 inch wedges of compound butter on top of beef, flash whole dish under broiler for 45 seconds.

TIP: The best baby root vegetables to serve with this dish are patty pans, carrots, zucchini and beet!