Roast Tenderloin of Beef with Jack Daniel’s Peppercorn Sauce
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.
Yield: serves 6-8
- 1 (3-4-lb.) piece beef tenderloin, well trimmed
- Salt and freshly ground black pepper
- 2 tbsp. vegetable oil
- <sup>1</sup>⁄<sub>2</sub> cup Jack Daniel's whiskey
- 1 shallot, peeled and minced
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. green peppercorns
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. red peppercorns
- <sup>1</sup>⁄<sub>4</sub> 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.
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