Green Peppercorn Beef Tenderloin with Vinegar-Glazed Leeks
I remember, as a kid, going to a local Ponderosa Steak House. With your steak, you had a choice of grilled onions or canned mushrooms (for fifty cents extra). I always went for the onions, and so enjoyed and came to love the classic combo of beef and onions. Years later I discovered leeks, superior in every way to plain onions when paired with juicy tenderloin. Green peppercorns and the Three-Vinegar Syrup add even more tempting flavor to this easy dish.
4 beef tenderloin filets, 6 to 8 ounces each
Kosher salt to taste
1/2 cup cracked green peppercorns
3 tablespoons grapeseed or canola oil
3 leeks, white and light green parts, root-ends trimmed, cut into 1/2-inch rings,
Washed, and dried Freshly ground black pepper to taste
5 tablespoons Three-Vinegar Syrup
2 tablespoons unsalted butter
- Preheat the oven to 525°F.
- Season the beef with salt and coat on both sides with the 1/2 cup of peppercorns (you may have some left over). Heat an ovenproof sauté pan over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the pan. Sauté the filets on one side until well colored, 2 to 3 minutes, turn them, and transfer the pan to the oven. Roast until the beef is cooked, 6 to 8 minutes for medium-rare.
- Meanwhile, heat a second sauté pan over high heat. Add the remaining tablespoon of oil and swirl to coat the pan. Add the leeks, season with salt and ground black pepper, and sauté until the leeks are soft, 3 to 5 minutes. Correct the seasoning. Add 3 tablespoons of the syrup and the butter and toss to coat the leeks evenly.
- Cut each filet diagonally into 5 slices. Place a mound of leeks on each of 4 plates, arrange a filet next to it, drizzle with the remaining syrup, and serve.