Chateau Au Poivre
by Russ Langstadt, Chef, Wine Country Cooking Studio, Dundee, Oregon
Makes 4 (8-ounce) servings
- 6 tablespoons black peppercorns, coarsely crushed
- 4 tablespoons clarified butter
- 1 (2-pound) Certified Piedmontese tenderloin roast
- ½ cup cognac
- 1½ cups beef stock
- ¾ cup heavy cream
- Salt to taste
Preheat oven to 300°F.
Place the peppercorns in a plastic bag and crush with the bottom of a sauté pan, or crush with a mortar and pestle. The peppercorns should be cracked coarsely, not ground. Pour the pepper onto a large plate and set aside.
Roll the roast in the peppercorns until evenly coated and then season liberally with salt.
In a cast-iron pan (or other heavy-bottomed pan) over medium-high, heat the clarified butter. Place the roast into the pan and brown well on all sides.
Transfer the roast to wire rack inserted into a sheet pan and cook in the oven until the internal temperature reads 135°F.
While the roast is cooking, prepare the sauce. Add the cognac to the sauté pan off the heat. (Use caution, as adding cognac over high heat can cause the pan to flame very suddenly.) Allow the cognac to cool for about a minute and then add the beef stock and cook over medium-high heat until reduced by half, about 5 minutes. Add the cream and continue cooking another 4 to 6 minutes, and season with salt.
When the roast is done, remove it from the oven and let it rest a full 15 minutes. This will result in the internal temperature continuing to rise another 5 degrees or so to a perfect medium-rare. Once the roast is well rested, slice and serve with the sauce.