Peppercorn-Crusted Beef Tenderloin in Blackjack Bourbon Sauce

PROS

This recipe is perfect for a special occasion or holiday dinner.
The peppercorn crust on the beef tenderloin gives it a bold, unique flavor.

The Blackjack Bourbon Sauce is rich, flavorful, and complements the beef tenderloin perfectly.

CONS

This recipe is time-consuming and requires several hours of preparation and cooking.

The ingredients can be expensive, especially beef tenderloin.

The meal is high in calories and fat, making it a special occasion indulgence rather than an everyday meal.

HEALTH & BENEFITS

While this meal may not be the healthiest, it does have some nutritional benefits. Beef is an excellent source of protein and contains important vitamins and minerals like zinc and iron.
The Blackjack Bourbon Sauce contains carrots, which are rich in vitamin A and antioxidants. It also contains garlic, which has many health benefits and may help reduce blood pressure.
Just remember to enjoy this meal in moderation as part of a balanced diet.

	1 1/2 lbs beef neck bone ( just use a chuck steak with bone in it , it 's the bones that give the sauce flavor )
	4 large shallots , coarsely chopped
	6 garlic cloves , coarsely chopped
	2 large shredded carrots ( I bought shredded carrots )
	1 cup Bourbon
	1 tablespoon tomato paste
	4 sprigs fresh thyme
	2 teaspoons mixed peppercorns
	2 cups chicken stock
	2 cups beef stock
	1/4 cup water
	2 tablespoons cornstarch
	salt
	1/4 cup mixed peppercorn , lightly crushed
	1 tablespoon cornstarch
	2 teaspoons chopped fresh thyme
	1 teaspoon chopped fresh oregano
	2 tablespoons vegetable oil
	1 beef tenderloin ( about 2 lbs )
	salt

1.	Preheat your oven to 450°F.
2.	Heat a large oven-safe skillet over high heat and add the vegetable oil.
3.	Season the beef tenderloin all over with salt and coat thoroughly with the crushed peppercorn mixture, pressing it gently onto the meat.
4.	Sear the beef tenderloin in the hot skillet for 2-3 minutes per side, until a crust forms.
5.	Transfer the skillet with the beef to the preheated oven and roast for 20-25 minutes or until the internal temperature reaches 135°F for medium-rare.
6.	Let the beef tenderloin rest for 10-15 minutes before slicing and serving.
7.	For the Blackjack Bourbon Sauce:
8.	In a large saucepan, add the beef neck bone, shallots, garlic, shredded carrots, and vegetable oil over medium-high heat and saute until golden brown.
9.	Pour in the bourbon and stir well, scraping any brown bits off the bottom of the saucepan.
10.	Add the tomato paste, thyme, mixed peppercorns, chicken stock, and beef stock, and bring to a simmer.
11.	Reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the sauce has reduced and thickened.
12.	In a small bowl, mix together water and cornstarch until fully combined.
13.	Pour the cornstarch mixture into the saucepan and mix well, then increase the heat and bring the sauce to a boil.
14.	Let the sauce boil for 2-3 minutes or until thickened.
15.	Remove the beef neck bone, shallots, and garlic from the sauce and discard.
16.	Season the sauce with salt and stir in the chopped fresh thyme and oregano.
17.	Serve the sliced beef tenderloin with the warm Blackjack Bourbon Sauce.

Peppercorn-Crusted Beef Tenderloin in Blackjack Bourbon Sauce

Peppercorn-Crusted Beef Tenderloin in Blackjack Bourbon Sauce Recipe

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