Category: Beef
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Description

Seared beef tenderloin is paired with an elegant pan sauce made from fresh lychees, cracked black peppercorns, beef broth, shallots, and a splash of balsamic vinegar. The lychees create a subtle sweetness that balances the rich beef and peppery sauce without making the dish taste like dessert.

Ingredients

For the Beef

– 4 beef tenderloin steaks, 6 ounces each and approximately 1 1/2 inches thick
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon olive oil
– 1 tablespoon unsalted butter

For the Lychee-Peppercorn Sauce

– 1 1/2 cups peeled, pitted fresh lychees, finely chopped
– 1 medium shallot, finely minced, about 1/4 cup
– 1 clove garlic, minced
– 1 teaspoon whole black peppercorns, coarsely crushed
– 1/2 cup beef broth
– 1/4 cup dry red wine
– 1 tablespoon balsamic vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon brown sugar
– 2 tablespoons heavy cream
– 1 tablespoon cold unsalted butter
– 1 tablespoon chopped fresh parsley

Instructions

1. Remove the steaks from the refrigerator about 20 minutes before cooking. Pat them dry with paper towels and season both sides with salt and black pepper.
2. Heat the olive oil in a heavy skillet over medium-high heat until shimmering.
3. Add the steaks and sear for approximately 3–4 minutes per side, adjusting for thickness and desired doneness. For food safety, whole beef steaks should reach at least 145°F and rest for 3 minutes.
4. Add 1 tablespoon butter during the final minute of cooking. Tilt the skillet carefully and spoon the melted butter over the steaks.
5. Transfer the steaks to a clean plate and loosely cover with foil. Let rest while preparing the sauce.
6. Reduce the skillet heat to medium. Add the minced shallot and cook for 2 minutes, stirring to loosen the browned bits from the bottom of the pan.
7. Add the garlic and crushed peppercorns. Cook for 30 seconds.
8. Pour in the red wine and simmer for 1–2 minutes, scraping the bottom of the skillet to release the flavorful browned bits.
9. Add the beef broth, balsamic vinegar, Dijon mustard, and brown sugar. Stir well.
10. Add the chopped lychees and simmer for 4–5 minutes, allowing the fruit to soften and flavor the sauce.
11. Stir in the heavy cream and simmer gently for another 1–2 minutes. Do not boil vigorously.
12. Remove the skillet from the heat. Stir in the cold butter until melted and the sauce looks glossy.
13. Taste the sauce and adjust the seasoning if necessary.
14. Place each steak on a serving plate and spoon the lychee-peppercorn sauce over the top. Garnish with fresh parsley.

Serving Suggestions

Serve with roasted baby potatoes, mashed potatoes, or garlic green beans. The sauce also pairs beautifully with roasted carrots.

Lychee Tip: Finely chopping the lychees helps them blend into the sauce while still providing little bursts of fruit flavor.