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Pink pepper & cranberry beef tenderloin



  • 3 tablespoons (45 ml) butter 
  • 2 beef tenderloin pieces
  • 1 tablespoon (15 ml) pink peppercorns 
  • 1/2 cup (125 ml) wine vinegar
  • 2 cups (500 ml) water
  • 2 tablespoons (30 ml) beef broth concentrate
  • 1/2 cup (125 ml) red wine
  • 1 tablespoon (15 ml) cornstarch
  • 1 teaspoon (5 ml) dried rosemary
  • 1/2 cup (125 ml) whole berry cranberry sauce



  1. In a skillet, melt the butter and cook the tenderloin pieces for 4 to 6 minutes on one side and then 1 to 3 minutes on the other side depending on the desired cooking.
  2. Remove the beef from the skillet and keep warm.
  3. Remove skillet from heat and immediately discard peppercorns.
  4. Stir for a few seconds then pour the wine vinegar.
  5. Reduce by half and add the water, beef broth concentrate and half of the red wine.
  6. Put the skillet on heat and boil for 5 minutes at a soft rolling boil.
  7. Add the cornstarch to the second half of the red wine and add to the beef broth mixture in the skillet while whisking.
  8. Bring to a boil and stir until slightly thickened.
  9. Remove from heat and add rosemary and cranberry sauce.
  10. Pour on tournedos and serve.