Pan Seared Petit Tender with Peppercorn Sauce
I’ve made Petit Tender several times over the past few months, and I keep coming back to it, it’s just that good. It’s as close as you can get to beef tenderloin in texture and flavor, but at a...
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Cooking tools:
- Instant-read thermometer
- Pepper mill
- Skillet
- Stove
- Plate
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Measuring spoon
- Spoon
Ingredients
- 1 petit filet (about 10-12 ounces)
- kosher salt
- freshly ground black pepper
- 1 tbsp butter
- 1 recipe Peppercorn Sauce
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