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Steak with Peppercorn Sauce

Check out this beautiful chateaubriand with toasted peppercorn demi- glace! 



  • Desired size of tenderloin roast 
  • 1 cp sherry 
  • 1 tbsp beef base 
  • 1 cp cream 
  • 1 tbsp black peppercorn whole      
  • 1 tbsp rosemary 
  • 2 tbsp butter 
  • Steak seasoning of choice 


  1. Toast peppercorns in a dry pan until fragrant and set aside. 
  2. Season roast very liberally and sear on all sides. Once seared, place in 400-degree oven until internal reaches 125. 
  3. Remove steak and let rest. 
  4. Deglaze pan with sherry. Add in peppercorns, cream and beef base. Reduce by half. Remove from heat and add in rosemary and whisk in cold butter. 
  5. Slice roast into portions and top with sauce. 
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