Beef Tenderloin with Peppercorn Sauce and Cheesy Potato Gratin

This elegant dish brings together a perfectly seared beef tenderloin with a rich, buttery peppercorn sauce, alongside a decadent cheesy potato gratin. The gratin is layered with crispy bacon, creamy sour cream and melted cheddar and Parmesan, baked until golden and bubbling. A refreshing pear and pecan salad with honey Dijon dressing balances the richness, making this a complete meal worthy of a special occasion.

Whether you’re hosting a dinner party or simply craving a cozy night in, this recipe delivers restaurant-quality results. The beef is cooked to your liking and served with a silky sauce made from beef demi-glace and crushed peppercorns. Each component comes together beautifully for a memorable winter feast.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until just tender when pierced with a fork, 8-10 minutes. Cover pot with a lid to bring to a boil faster. Drain and let cool slightly.
2. While potatoes cook, place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve, core and thinly slice pear. Finely chop chives.
3. Slice bacon crosswise into ¼-inch pieces. Heat a large, dry pan over medium-high heat. Add bacon in an even layer; cook undisturbed until crispy on bottom, 2-3 minutes. Stir and cook until crispy, 2-5 minutes more. Transfer bacon to a paper-towel-lined plate. Once cool, crumble into small pieces. Wash out pan.
4. In a medium bowl, combine sour cream and garlic powder. Add water 1 tablespoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In an 8×8-inch baking dish, arrange half the potatoes in a single slightly overlapping layer. Evenly layer half the sour cream mixture over potatoes. Sprinkle with half the cheddar and half the crumbled bacon. Repeat with remaining potatoes, sour cream mixture and cheddar. Sprinkle with Parmesan and remaining bacon. Bake on top rack until edges are brown and bubbling, 10-12 minutes. Let cool until ready to serve.
5. Pat beef dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board to rest. Wipe out pan. Return pan to medium-low heat; add demi-glace, ½ teaspoon crushed peppercorns (1 teaspoon for 4 servings) and ¼ cup water (1/3 cup for 4). Simmer until thickened, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter (2 tablespoons for 4) until melted.
6. In a large bowl, toss mixed greens with pear and honey Dijon dressing to taste. Thinly slice beef against the grain. Divide beef, salad and potato gratin between plates. Top beef with sauce. Sprinkle salad with pecans. Garnish everything with chives and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

How do I make the gratin ahead of time?

Assemble the gratin but do not bake. Cover and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes.

Can I omit the bacon?

Yes, you can skip the bacon for a vegetarian version, but the gratin will be less rich. Add extra cheese if desired.