Pepper-Crusted Tenderloin with Red Pepper Coulis

Ease of Preparation: Medium.

Yield:   4 servings.

Red Pepper Coulis

Ingredients:

2 tablespoons (30ml) olive oil

1 large shallot, chopped

4 red bell peppers, seeded and chopped

½ cup (120ml) vegetable stock

2 tablespoons (30ml) fresh tarragon, chopped

Salt and pepper

Method:

Heat oil in a large skillet over high heat.

Add shallots and peppers to hot oil, and cook for 8-10 minutes or until soft and slightly charred.

Add vegetable stock and bring to a boil.

Once boiling, transfer to a food processor.

Blend until smooth, season with salt and pepper, and add tarragon.

Blend again and reserve for plating.

Pepper Crusted Tenderloin with Red Pepper Coulis

Ingredients:

¼ cup (60ml) white and black peppercorns, coarsely ground

2 tablespoons (30ml) dried thyme

2 tablespoons (30ml) dried sage

1 (2lbs. or 900g) centre-cut beef tenderloin, trimmed

3 tablespoons (45ml) canola oil

Salt

Method:

Preheat oven to 400 degrees.

In a small bowl, combine pepper, sage and thyme.

Season beef with salt, then rub pepper and herb mix into the meat.

Heat oil in an ovenproof skillet over medium-high heat.

Transfer beef into the pan to sear for 3-4 minutes per side, including the ends.

Transfer skillet to the preheated oven to cook the beef for 8-10 minutes, until beef is medium rare.

Let meat rest on cutting board for 4-5 minutes before slicing.

Serve beef with reserved Red Pepper Coulis.