Prepare the seasonings:Split the vanilla bean in half and scrape out the seeds.Lightly crush the pink peppercorns to release their aroma.

Cook the tenderloin:Heat the olive oil and half of the butter in a pan over medium heat.Season the tenderloin with salt, then sear for 2–3 minutes on each side until nicely browned.Optionally, add thyme or rosemary for extra fragrance.Remove the meat from the pan and keep warm.

Prepare the vanilla–pink pepper sauce:In the same pan, add the veal stock and scrape up the browned bits.Stir in the cream, vanilla seeds, and the remaining butter.Add the crushed pink peppercorns.Let simmer gently for a few minutes until the sauce becomes smooth and velvety. Adjust salt if needed.

Finish:Return the tenderloin to the pan for a few moments to soak up the sauce.Slice and serve drizzled with the sauce.

Serving suggestions:

• Mashed sweet potatoes or creamy potatoes

• Lightly sautéed green vegetables (green beans, asparagus)

• Fragrant rice to soak up the sauce