Monday, February 10, 2014

Peppercorn Roasted Beef Tenderloin

1 whole (4 to 5 pounds) beef tenderloin
1/3 cup whole peppercorns, or to taste
Sea salt, to taste
1/4 cup sugar
4 tablespoons butter
4 tablespoons minced garlic

1. Preheat oven to 475 degrees.
2. Place the peppercorns in a baggie and with a mallet or rolling pin; break the peppercorns into small pieces. Set aside.
3. Rinse meat well. Place the beef on an oven pan with a rack. Sprinkle with sea salt, sugar and peppercorns and press into meat.
4. Stick the needle of a meat thermometer lengthwise into the meat. Place it in the oven for about 25 minutes. Temperature for medium rare is 125-130 degrees and 140 for medium. Be careful not to overcook.
5. About 10 minutes before taking meat out of the oven, put the butter and garlic in a small saucepan over medium heat. Melt butter and simmer with garlic for about 5 minutes.
6. Remove meat from oven and pour melted butter and garlic over it. Cover the meat with foil and let stand for about 10 minutes before slicing.

No comments:

Post a Comment