Beef Tenderloin Roast with Pink Pepper Sauce

Preheat the oven to 250 °C.

Season the meat, brown it in a roasting pan in hot oil on all sides for about two minutes, put the roasting pan in the oven, roast the meat in it for about 12 to 14 minutes, basting it a few times with roasting oil. After roasting time, place meat on a cooling rack in turned off oven until pink.

For the sauce, pour off the excess drippings, reduce the drippings with the wine, reduce by two-thirds, add the gravy, boil briefly, strain through a fine sieve, add the cold butter and pink peppercorns.

Cut the meat and pour the reduced jus around it.

Possible vegetables: broccoli with almond seeds, creamed spinach or a colorful vegetable garnish.

Possible side dish: Champagne risotto

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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