Thursday, December 6, 2012

Roast Tenderloin of Beef with Black Peppercorns

Roast Tenderloin of Beef with Black Peppercorns
(6-8 servings)


1 (3 ½ -4 lb) Whole Beef Tenderloin (see note)
2 cloves Fresh Garlic, pressed or minced
1 tbsp. Extra Virgin Olive Oil
½ tsp. Dried Crushed Thyme
½ tsp. Kosher Salt
2 tbsp. Black Peppercorns, coarsely crushed (see note)


In a small bowl combine the garlic, oil, thyme, salt and peppercorns.  Rub this mixture all over the tenderloin.  Place the tenderloin in a sallow roasting pan and put in a pre-heated 425 degree oven uncovered for 15 minutes.  Turn the oven temperature down to 350 and continue to roast the meat for an additional 20 to 30 minutes depending on desired doneness.  Use an instant-read meat thermometer in the thickest part of the roast to get the correct doneness to remove the meat from the oven.  Pull at 130 for rare, 135 for medium-rare and 140 for medium doneness.  Let the roast set for 10 to 15 minutes before slicing and serving.  See notes for a sauce.

Note:               Ask butcher to remove silver skin and tie the tenderloin up so it is equal in thickness throughout.

Note:               To crush the peppercorns, lay on a cutting board and using the side of a chef knife.  Just lay the knife on them and press down with the palm of your hand.  You could use a grinder but it will make them a little smaller.  It will still work.

Note:               To help make this easy, I suggest you use Knorr’s Béarnaise package sauce.  You just need butter and milk.  It is easy to make and extremely good tasting.  Serve it hot on the side for everyone to use as they desire.

Ideas for Future Efforts

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