Tenderloin with cream gratin potatoes, pepper sauce

Here’s a complete Tenderloin with Cream Gratin Potatoes and Pepper Sauce recipe — a classic, elegant dish that’s perfect for special occasions or an indulgent dinner.

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🥩 Tenderloin with Cream Gratin Potatoes & Pepper Sauce

🔸 Part 1: Cream Gratin Potatoes (Dauphinoise)

Ingredients:

• 2 lbs (900g) potatoes (Yukon Gold or Russets), thinly sliced

• 1 ½ cups heavy cream

• 1 cup whole milk

• 2 cloves garlic, minced

• 1 cup grated Gruyère or Parmesan cheese (or a mix)

• Salt & pepper to taste

• ¼ tsp ground nutmeg (optional)

• Butter for greasing

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a saucepan, combine cream, milk, garlic, salt, pepper, and nutmeg. Heat until just warm.

3. Butter a baking dish and layer half the potato slices.

4. Pour half the cream mixture over, sprinkle with cheese.

5. Add remaining potatoes, then pour rest of the cream and cheese.

6. Cover with foil and bake for 45 minutes, then uncover and bake another 15–20 minutes until golden and bubbly.

7. Let rest 5–10 minutes before serving.

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🔸 Part 2: Pepper Sauce

Ingredients:

• 1 tbsp black peppercorns, crushed (adjust for spice)

• 1 tbsp butter

• 1 small shallot, minced

• ¼ cup brandy or cognac (optional, can sub with beef stock)

• ½ cup beef stock

• ½ cup heavy cream

• Salt to taste

Instructions:

1. Melt butter in a pan over medium heat.

2. Add shallots and sauté until soft (2–3 min).

3. Stir in crushed peppercorns.

4. Deglaze with brandy (ignite if desired for flambé), simmer 1–2 min.

5. Add beef stock and reduce by half.

6. Stir in cream and simmer until thickened. Season with salt.

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🔸 Part 3: Beef Tenderloin

Ingredients:

• 4 beef tenderloin steaks (6–8 oz each)

• Salt and freshly cracked black pepper

• 1 tbsp oil or clarified butter

Instructions:

1. Bring steaks to room temperature.

2. Season generously with salt and pepper.

3. Heat skillet over high heat with oil.

4. Sear steaks for 3–4 minutes per side for medium-rare (internal temp: 130–135°F / 54–57°C).

5. Let rest for 5 minutes before serving.

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🥂 To Serve:

Plate the tenderloin steaks with a portion of gratin potatoes and drizzle with pepper sauce. Add steamed greens or asparagus if desired.