1. |
Season the beef tenderloin and preheat a pan until hot. |
2. |
Put the oil in the pan, add in the tenderloin and cook for about 3 minutes. Turn and cook for another 3 minutes (for medium doneness), taking care not to burn the meat. Remove from the pan and keep warm. |
3. |
Discard the oil from the pan and add the stock. |
4. |
Using a wooden spoon, scrap the brown bits left on the pan from cooking the beef and stir into the stock. |
5. |
Add the cream and reduce slightly. |
6. |
Add in the green peppercorns and cream cheese, whisking to incorporate the cheese into the stock mixture. |
7. |
Slowly whisk in the butter and season to taste. |
8. |
Place the asparagus on a plate and lay the beef tenderloin over it. Any juice that has been released while the beef was resting can be added to the sauce. |
9. |
Spoon the sauce around and add in the mesclun salad. |