PEPPERCORN ROASTED BEEF TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
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.
PEPPER-CRUSTED BEEF TENDERLOIN WITH MUSHROOMS
My dad, an incredible person and cook, taught me to make this tenderloin. Whenever I want to make a special, memorable meal to celebrate with our friends, I choose this. -Cindi Breazeale, Granbury, Texas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Tuck thin tail end of tenderloin under roast for even thickness; tie beef at 3-in. intervals with kitchen string. Place in a large resealable plastic bag. Add Worcestershire sauce, salt, Beau Monde seasoning and lemon juice. Seal bag and turn to coat. Refrigerate 1 hour., Drain beef, discarding marinade. Sprinkle beef with pepper. Prepare grill for indirect heat, using a drip pan. Place beef over drip pan and grill, covered, over indirect medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 1-1/4 hours, turning and basting with 1/4 cup melted butter. Remove roast from grill; tent with foil. Let stand 15 minutes before slicing., Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Saute mushrooms with salt and pepper until tender, 8-10 minutes. Stir in lemon juice. Cut string and slice beef. Serve with mushrooms.
Nutrition Facts :
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).
PEPPER-CRUSTED BEEF TENDERLOIN
The peppery coating, quick sear, and finish in the oven ensure tender, flavorful results for this beef tenderloin.How to Carve Beef Tenderloin
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h40m
Number Of Ingredients 8
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.
PEPPERCORN-CRUSTED BEEF TENDERLOIN
An elegant option for when a crowd-pleasing classic entree is the way to go.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
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.
BEEF TENDERLOIN WITH BALSAMIC SAUCE
This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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