Pepper Crusted Roast Beef Tenderloin

By CJKK

Ingredients

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Details

Servings 1
Adapted from chefscatalog.com

Preparation

Step 1

Woks & Stir Fry Pans

Blenders

Bread & Waffle Makers

Hand Mixers & Hand Blenders

Ice Cream Makers

Stand Mixers & Accessories

Mixing Bowls

Shakers & Mills

Step Stools & Ladders

Baking Mixes & Essentials

Pancake & Waffle Mix

mixed

Remove the beef from the refrigerator at least 2-1/2 hrs before cooking. Preheat oven to 350F.

Using butchers twine, truss the beef tenderloin to make a uniform log. Or ask your butcher to truss the tenderloin when you purchase.

In a baking tray or roasting dish, combine salt, cracked peppercorns, basil and oregano. Lightly coat the tenderloin with 1 to 2 tablespoons of oil then coat with minced garlic and sprinkle with salt. Roll the tenderloin in the pepper mixture to evenly coat.

In a very large pan heat 2 tablespoons or oil and butter. Sear the tenderloin on all sides, approximately 10 minutes total. Transfer the seared loin to a baking tray or roasting dish, and place in the oven. Cook until the internal temperature reads the appropriate temperature on a probe thermometer inserted into the thickest part of the meat: