Peppercorn Crusted Beef Tenderloin with Roquefort Chive Sauce

For the beef tenderloin:
3 pound beef tenderloin roast
Olive oil
1/4 cup whole peppercorns
1 tablespoon kosher salt
4 tablespoons butter

Remove beef from refrigerator and allow it to sit at room temperature for about 1 hour prior to cooking.

Preheat oven to 400 degrees. Place the peppercorns in a plastic baggie and pound with the flat side of a meat mallet until coarsely crushed. Combine with the salt in a small bowl.

Coat the beef with olive oil, rubbing it all over the surface of the meat. Coat the beef with the salt and pepper mixture, patting it with your hands and making sure the entire surface is relatively covered.

Heat about 1 tablespoon olive oil in a large skillet over high heat until the skillet is very hot, but not smoking. Place tenderloin in skillet, searing each side for about 3 minutes each (except ends).

Place tenderloin in a shallow roasting pan and top with the 4 tablespoons of butter sliced into 1 tablespoon pats. Place on top of the tenderloin and cook in oven for 30 minutes or until internal meat thermometer reads approximately 130 degrees. Remove from oven and cover with foil. Let meat stand in roasting pan for 10 minutes (temperature of meat will rise about 5 degrees as it stands). Slice into 1/2 inch thick slices. Serve with Roquefort Chive Sauce (below).

Makes about 6 servings.

For the Roquefort Chive Sauce:
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the liquid has become thick and creamy, about 20 mintues. Remove the pan from the heat, add the cheese, salt, pepper, and chives and whisk rapidly until the cheese melts. Serve immediately.

Makes approximately 4 servings. (I doubled the recipe.)