This dish is introduced by the "Squire" at the annual Bracebridge Dinner, a Christmastime tradition for seven decades at the Ahwahnee Hotel in Yosemite National Park.
Roast Tenderloin of Beef with Jack Daniel's Peppercorn Sauce
We enjoyed this dish while celebrating Christmas at the Ahwahnee Hotel in Yosemite National Park.
1 (3-4-lb.) piece beef tenderloin, well trimmed
Salt and freshly ground black pepper
2 tbsp. vegetable oil
1⁄2 cup Jack Daniel's whiskey
1 shallot, peeled and minced
1 1⁄2 tsp. green peppercorns
1 1⁄2 tsp. red peppercorns
1⁄4 cup rich veal or beef stock
4 tbsp. butter, cut into pieces
reheat oven to 400º. Generously season beef with salt and pepper. Heat oil in a large ovenproof skillet over high heat. Add meat and brown on all sides, about 1 minute per side. Transfer skillet to oven; roast meat until internal temperature reaches 125º for rare, 15-20 minutes, or 135º for medium rare, about 25 minutes. Transfer meat to a cutting board, cover loosely with foil, and set aside for 15 minutes before slicing.
Meanwhile, warm whiskey in a small pan over low heat. Return the ovenproof skillet to medium heat. Add shallots and cook, stirring frequently, until lightly browned, 1-2 minutes. Add green and red peppercorns, then whiskey, and carefully ignite with a kitchen match. When flames die out, continue cooking for 1 minute. Add stock and cook, stirring, until reduced by half, 1-2 minutes. Add butter, a few pieces at a time, swirling skillet over heat until melted and sauce is velvety, 2-3 minutes. Adjust seasonings.
Serve meat with whiskey sauce and boiled fingerling potatoes, sugar snap peas, and carrots, if you like.