Preheat your oven to 400Β°F (200Β°C).
Rub the beef tenderloin with olive oil and season generously with salt and freshly ground black pepper.
In a large ovenproof skillet, heat a bit more olive oil over medium-high heat. Add the minced garlic and fresh rosemary sprigs to the skillet.
Sear the beef tenderloin on all sides until browned, about 3-4 minutes per side.
Roast the Beef Tenderloin:
Transfer the skillet with the seared beef tenderloin to the preheated oven.
Roast for 20-25 minutes, or until the internal temperature reaches 135Β°F (57Β°C) for medium-rare.
Remove the beef from the oven and let it rest for 10 minutes before slicing.
Prepare the Peppercorn Reduction:
While the beef is resting, make the peppercorn reduction.
In a medium saucepan, melt the unsalted butter over medium heat.
Add the finely chopped shallot and minced garlic, and sautΓ© until softened, about 2-3 minutes.
Add the crushed black peppercorns and cook for another minute.
Pour in the red wine and beef broth, stirring to combine. Bring to a boil, then reduce the heat and let it simmer until the liquid is reduced by half, about 10-15 minutes.
Stir in the heavy cream and simmer for an additional 5 minutes, or until the sauce thickens. Season with salt to taste.
Serve:
Slice the rested beef tenderloin into thick medallions.
Drizzle the velvety peppercorn reduction over the sliced beef.
Enjoy this exquisite Beef Tenderloin in a Velvety Peppercorn Reduction for an elegant and indulgent meal!
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