Peppercorn Crusted Beef Tenderloin In Blackjack Bourbon Sauce Recipes

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.

SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM SAUCE

Steps:

• Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours.
• Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.
• In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside.
• Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.
• Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for 15 minutes.
• Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook, stirring occasionally, until tender, about 3 minutes.
• Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes. Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to 20 minutes. Discard the thyme sprigs.
• Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook, stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy cream, about 20 minutes.
• Remove from the heat and whisk in the Parmigiano, mustard, lemon juice, and Worcestershire sauce. Once the cheese has melted, season to taste with more salt, pepper, or lemon juice.
• Slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef. Serve the beef with the sauce.

PEPPERCORN ROAST BEEF

Steps:

• Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
• Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
• Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
• If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
• Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
• Preheat oven to 450 degrees F (230 degrees C).
• Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
• Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
• Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
• Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
• Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
• Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.

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.

PEPPER-CRUSTED BEEF TENDERLOIN

Steps:

• Pour 1 cup wine into a shallow dish; add the beef and turn to coat. Cover and refrigerate at least 1 hour. , Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash with cheese, milk, 2 tablespoons butter, bacon, horseradish sauce, 2 garlic cloves, garlic salt and chives if desired; set aside., Drain and discard marinade. In a small bowl, combine the coffee, brown sugar, pepper and 1 teaspoon salt; rub over beef. Cut a lengthwise slit down the center of the tenderloin to within 3/4 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic wrap; mound potato mixture over the center. Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a serving platter. Cover and let stand for 10 minutes., Meanwhile, in a small skillet, cook onion and remaining garlic in oil and remaining butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in the lemon juice, remaining wine and salt. Slice tenderloin; serve with sauce.

PEPPER-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
• Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.

PEPPERY BEEF TENDERLOIN

Steps:

• Mix all the spices together well.
• Rub into the tenderloin.
• Place on rack in a roasting pan.
• Bake at 400* for 45 minutes----rare; 60 minutes---medium rare; 65 minutes---medium; 73 minutes---well done.
• Let stand for 10 minutes before slicing.

PEPPERCORN-CRUSTED BEEF TENDERLOIN IN BLACKJACK BOURBON SAUCE

Steps:

• Blackjack Bourbon Sauce-.
• Brown beef bones, shallots, garlic and carrots in a heavy saucepan over medium heat stirring occasionally, about 20 minutes. Add bourbon, increase heat and boil until liquid is reduced to one-half, about 5 minutes. Mix in tomato paste, thyme and peppercorns. Add both stocks. Boil until liquid is reduced to 1 cup or so. (About 20 mins). Strain through a sieve into a small pan. Throw out the solids. Combine the water and cornstarch in a small container and shake until combined. Pour into the sauce to slightly thicken. Season with salt.
• Preheat oven to 350 deg. Mix peppercorns, cornstarch, thyme and oregano on a large plate. Brush the tenderloin with 1 tbsp oil and roll into the peppercorn mixture. In a large ovenproof pan, brown the tenderloin in 1 tbsp oil. Transfer skillet to oven and roast until a meat thermometer inserted into the center registers 130 degrees. Check loin after 25-30 minutes After cooking let the tenderloin rest 10 minutes. The temperature will come up several degrees. 140 degrees is medium. Slice and pour some of that wonderful sauce over top. ENJOY.