CASA VEGA
Nerja, España
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Main CoursesMedium🕒 30 min4 servings
Solomillo with Peppercorn Sauce
Tender Spanish beef tenderloin with a classic creamy peppercorn sauce.
Ingredients
- 4 pieces beef tenderloin (solomillo)
- Olive oil
- Salt and pepper
- 2 tbsp green peppercorns in brine
- 100 ml cream
- 50 ml beef stock
- 1 tbsp cognac (optional)
Method
- 1
Season the tenderloin steaks with salt and pepper
- 2
Grill for 2-3 minutes on each side over high heat to the desired doneness
- 3
Let the meat rest while you make the sauce
- 4
Briefly sauté the peppercorns in a pan, adding the cognac if using
- 5
Stir in the stock and cream and let the sauce simmer until it thickens
- 6
Serve the steaks with the sauce poured over
Recipe tips
Deglaze the pan with a little stock after cooking the meat, so all the good browned flavors go into the sauce.