Creamy Black Pepper Beef Tenderloin Roti

If using one large tenderloin, cut it lengthwise into two even pieces. Alternatively, place two tenderloins side by side and tie them securely with kitchen string to form a uniform roast.

Season the meat generously on all sides with salt and black pepper.

Heat a small amount of oil in a deep, heavy pan over medium-high heat. Add the beef and sear thoroughly on all sides until a deep golden-brown crust forms.

Lower the heat to low. Continue cooking gently, frequently spooning the pan juices over the meat and rolling it slightly to ensure even cooking.

If the pan dries out before the beef is fully cooked, add a small splash of water and adjust seasoning if needed.

Once the beef is cooked through and the liquid has mostly evaporated, remove it from the pan. Cut off the string, slice the meat, and keep warm.

To prepare the sauce, melt the butter in a saucepan over medium heat. Add the flour and cook gently, stirring constantly, until lightly golden and smooth.

Gradually add the beef broth, stirring continuously to avoid lumps and form a smooth sauce.

Stir in the crushed black pepper and allow it to infuse the sauce.

Add the cream and let the sauce simmer gently for a few light boils until thickened. Remove from heat.

Serve the sliced beef warm, generously topped with the black pepper cream sauce.