Green Peppercorn Sauce

Posted July 6, 2014 by admin
Posted in :, Cuisines :
  • Recipe By :
    Chuck Blackmon
  • Prep Time :
    10 min
  • Cook Time :
    15 min
  • Ready Time :
    25 min




  • 6 eas tenderloin steaks, 2" thick
  • 72 whole mixed color dry peppercorns
  • 1/4 cup Pernod
  • 1 cup beef stock
  • 2 tablespoons Dijon mustard
  • 2 Cups heavy cream


Chuck has used this recipe for 35 years so you know it has to be great! However, I'm following this with a third recipe, the original can be found in the Beef section under Tenderloin Steak...... Now you have more peppercorn sauce options than you ever thought you needed.


Crush peppercorns in a plastic bag with a mallet and press 6 or so into each side of the fillets.  Sear both sides of the fillets in 2 T of olive oil, remove from pan and set aside.  Deglaze the skillet with the Pernod but before it burns completely off add the beef stock and mustard and reduce to half.  Add the cream and reduce by half again then return the steaks to the skillet and cook spooning the sauce over until done as desired.  Enjoy!  Chuck would be serving this with a Turnbull Cab from Oakville so you better step up to the plate if you intend to keep up with him!