Peppercorn Roasted Beef Tenderloin

Recipes

Ingredients

  • 1 whole beef tenderloin, prepped (about 7 lbs before prepped)
  • Kosher salt
  • 2 teaspoons sugar
  • 1/2 cup tri-color peppercorns, crushed with a rolling pin
  • 1 stick butter
  • 2 cloves garlic, crushed

Directions

Prep the tenderloin:

  1. Remove the chain (the strip of meat running down one side of the tenderloin).
  2. Remove the silverskin.  Shimmy a paring knife under the skin, then angle the blade up slightly and cut using a sawing motion to separate the meat from the silverskin down the length of the tenderloin.
  3. Remove all visible surface fat and membrane.  Most will come off by hand.
  4. Fold the thin end of the tenderloin under itself to make the entire tenderloin an even length.
  5. Tie the roast.

Cook the tenderloin:

  1. Preheat the oven to 475 degrees F.
  2. Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
  3. Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
  4. While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
  5. Remove the meat when it’s done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.