Beef Tenderloin with Madeira Green Peppercorn Sauce

Serves 6

1 (3 lb.) piece beef tenderloin, trimmed
1 teaspoon coarsely ground black pepper
1 teaspoon salt (divided)
3 tablespoons vegetable or olive oil

3/4 cup finely chopped shallot
3/4 cup Madeira wine
1 cup beef demi-glace or stock
2 teaspoons drained green peppercorns in brine, coarsely chopped
2 teaspoons unsalted butter

Put oven rack in middle position and preheat oven to 425°F. Pat beef dry and sprinkle with black pepper and 1/2 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just smoking, then brown beef on all sides (including ends), about 5 minutes total.

Transfer skillet with beef to oven and roast until thermometer inserted diagonally 2 inches into center registers 120°F, 18 to 20 minutes. Transfer beef with tongs to a plate and let stand, loosely covered with foil, 10 minutes (temperature will rise to 130°F for medium-rare).

While meat stands, pour off all but 1 tablespoon fat from the skillet before making sauce. Then add shallot to skillet (handle will be hot) and cook over moderate heat, stirring, until golden, about 2 minutes. Add Madeira and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute. Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute. Stir in peppercorns, butter, remaining 1/2 teaspoon salt, and any meat juices that have accumulated on plate, then remove from heat.
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Cut beef into 1/2-inch-thick slices and serve with sauce.

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