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Five-Peppercorn Crusted Beef Tenderloin with Red Wine Shallot Sauce

Prep Time: 1 hr.
Cook Time: 1 hr.
(Total time will vary with appliance and setting.)
Level of Difficulty: Medium


1 whole beef tenderloin, 4 lbs., cleaned, cut, trimmed of all visible fat, and tied by your butcher
3 Tbsp. crushed mixed peppercorns, such as black, white, pink, red, and green
1 Tbsp. canola oil for rub

2 c. (9 oz.) shallots, peeled and chopped
1 Tbsp. whole peppercorns
2 tsp. canola or olive oil
12 oz. bottle red wine
2 bay leaves
1 quart fat-free beef or chicken stock
1 tsp. red wine vinegar
1 tsp. sugar


Rub meat with kosher salt, peppercorn mixture, and canola oil.

Preheat grill to high and sear meat for approximately 5 mins. on each side and an additional 5 mins. to sear any pink areas remaining.  (Total time approximately 15 mins.).

Preheat oven to 350 degrees.

Roast meat uncovered for approximately 30-45 mins. for whole tenderloin or until thermometer reaches 130-135 degrees.

Let meat rest for 10 minutes before carving.

Saute shallots and whole peppercorns in a small amount of oil until shallots are transparent.

Add bottle of red wine, 2 bay leaves and reduce to 75% over a medium flame (45 mins. to 1 hr.).

Add 1 quart of chicken stock and reduce to half over medium flame (45 mins. to 1 hr.).

When done puree in blender or with stick blender.

Strain through cheesecloth or fine mesh strainer.

Add vinegar and sugar.

Adjust seasonings if necessary.

Yield:  12 servings meat; 1 quart sauce

Serving size: 6 oz. meat

Calories 381; protein 41g; fat 17g (40%); carbohydrate 8g; cholesterol 12mg; sodium 346mg.

(This recipe was demonstrated in Edward's Culinary Arts program.)


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Edward Hospital & Health Services
801 S. Washington, Naperville, IL 60540 • (630) 527-3000

Naperville • Plainfield • Bolingbrook • Oswego • Woodridge
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