Beef Tenderloin Au Poivre with Cheesy Potato Gratin and Pear Pecan Salad

This elegant yet approachable dish brings the warmth of French bistro cooking to your dinner table. Seared beef tenderloin is finished in a luscious butter and cracked peppercorn sauce, while layers of potato, bacon and melty cheese bake into a golden gratin. A crisp salad of mixed greens, ripe pear and toasted pecans adds a refreshing balance.

Perfect for a cozy winter evening or a special gathering, this meal is designed to impress without hours in the kitchen. Each component comes together beautifully, creating a feast that feels both indulgent and satisfying.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

0.15 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Slice potatoes into thin rounds (about 1/8 inch thick).
2. Cook bacon in a skillet until crispy. Remove and crumble. Reserve 1 tablespoon bacon fat.
3. In a bowl, combine sour cream, garlic powder, half the cheddar, half the parmesan and a pinch of salt and pepper. Stir in the crumbled bacon.
4. Layer half the potato slices in a greased baking dish. Spread half the sour cream mixture over potatoes. Repeat with remaining potatoes and mixture. Top with remaining cheddar and parmesan.
5. Cover dish with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes until golden and bubbly.
6. Meanwhile, coarsely crush black peppercorns using a mortar and pestle or the bottom of a pan. Season beef tenderloin with salt and press the crushed peppercorns onto both sides.
7. Heat cooking oil in a skillet over medium-high heat. Sear beef for 2-3 minutes per side for medium-rare. Remove beef and keep warm.
8. Reduce heat to low. Add beef demi-glace and 2 tablespoons water to the skillet, scraping up browned bits. Stir in 2 tablespoons butter (if available) until melted. Simmer until slightly thickened.
9. Slice pear thinly. In a bowl, toss mixed greens, pear slices, pecans and honey dijon dressing.
10. Slice beef against the grain. Serve beef with sauce, alongside potato gratin and salad. Garnish with chopped chives.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with ribeye or sirloin steak, but adjust cooking time accordingly.

What can I use instead of beef demi-glace?

You can substitute with 1 cup beef broth simmered until reduced by half or use a store-bought demi-glace concentrate.

Can I prepare the gratin ahead of time?

Yes, assemble the gratin and refrigerate unbaked. Add 10-15 minutes to the baking time when ready to cook.