Pepper Crusted Beef Tenderloin Recipes

PEPPERCORN-CRUSTED BEEF TENDERLOIN

Steps:

• Heat oven to 475 degrees.
• Let tenderloin rest at room temperature 1 hour. Pat meat with paper towels to dry, then lightly coat all over with oil. Sprinkle evenly with salt and ground peppercorns, gently pressing to help them adhere.
• Set a cast-iron griddle or large roasting pan over two burners and heat over high until hot. Carefully rub griddle lightly with oil. (If using a roasting pan, add enough oil to barely coat the bottom of the pan.) Heat until hot but not smoking, then place the tenderloin on the griddle and sear on all sides, about 3 minutes per side. Use tongs to transfer beef to a rack set in a rimmed baking sheet.
• Roast until an instant-read thermometer inserted into thickest part registers 125 degrees for medium-rare, 20 to 30 minutes. Let rest 10 minutes.
• Transfer tenderloin to a carving board and slice to desired thickness (about 1/2 inch is a nice size) before serving.

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

Steps:

• Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
• Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

PEPPER-CRUSTED BEEF TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 400F°.
• Trim fat from tenderloin; fold under 3 inches of small end.
• Rub the tenderloin with oil.
• Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt.
• Rub the tenderloin with crumb mixture; coat with cooking spray.
• Place tenderloin on the rack of a broiler pan or roasting pan.
• Insert a meat thermometer into thickest portion of tenderloin.
• Bake for 30 minutes.
• Increase oven temperature to 425F° (do not remove roast from oven).
• Bake an additional 10 minutes or until the thermometer registers 140° (medium-rare) to 155° (medium).
• Place the tenderloin on a platter, and cover with foil.
• Let stand 10 minutes for tenderloin to reabsorb juices.
• (Temperature of roast will increase 5° upon standing.).
• Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl.
• Serve with the beef.

PEPPERCORN-CRUSTED BEEF TENDERLOIN

Steps:

• Prepare beef Heat oven to 475°F. Let tenderloin rest at room temperature 1 hour. Pat meat with paper towels to dry, then lightly coat all over with oil. Sprinkle evenly with the salt and ground peppercorns, gently pressing to help them adhere.
• Sear beef Set a cast-iron griddle (or large roasting pan) over two burners and heat over high until hot. Carefully rub griddle lightly with oil (if using a roasting pan, add enough oil to barely coat the bottom of the pan) and heat until hot but not smoking, then place the tenderloin on the griddle and sear on all sides, about 3 minutes per side. Use tongs to transfer beef to a rack set in a rimmed baking sheet.
• Roast Roast until an instant-read thermometer inserted into thickest part registers 125°F for medium-rare, 20 to 30 minutes. Let rest 10 minutes.
• Carve and serve Transfer tenderloin to a carving board and slice to desired thickness (about 1/2 inch is a nice size) before serving.
• Ingredients
• Green peppercorns have a subtle fruity flavor, but black peppercorns can be substituted. Or you can coat the tenderloin evenly with a coating of finely chopped fresh horseradish, minced garlic, or chopped sturdy fresh herbs such as rosemary and thyme. These ingredients will scorch over high heat, so rub them on after the meat is seared, but before it goes into the oven (let cool briefly, or the meat will be too hot to handle).

HERB AND GARLIC-CRUSTED BEEF TENDERLOIN WITH RED AND YELLOW PEPPER RELISH

Steps:

• Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.

PEPPERCORN ROASTED BEEF TENDERLOIN

Steps:

• Preheat the oven to 475 degrees F.
• Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
• 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.
• 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.
• 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.