Pepper Crusted Roast Beef Tenderloin

Pepper Crusted Roast Beef Tenderloin
Pepper Crusted Roast Beef Tenderloin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 3 3

    3 pounds

  • trimmed and trussed beef tenderloin, preferably center-cut

  • Salt

  • to

    taste

  • 4 4

    4 tablespoons

  • vegetable oil, divided

  • 2 2

    2 cloves

  • garlic, minced

  • 2 to 6 2 to 6

    6 tablespoons

  • mixed peppercorns, coarsely cracked (to taste)

  • 1 1

    1 teaspoon dried basil leaves

  • 1 1

    1 teaspoon dried oregano leaves

  • 2 2

    2 tablespoons

  • butter

  • Cooking Instructions

  • 2-1/2 to 350F.

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

  • to to

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

  • 120 to 125

    125 F

  • 130 to 135

    135 F

  • 140 to 145

    145 F

  • 150 to 155

    155

  • 160F

    done: 160F and above

  • to 10-15

    roast to rest for approx 10-15 minutes before serving.

  • To

    serve, cut across the grain of the beef with a carving knife.

Directions

Cooking Instructions 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: Rare: 120 to 125 F Medium-rare: 130 to 135 F Medium: 140 to 145 F Medium-well: 150 to 155 Well done: 160F and above Allow the roast to rest for approx 10-15 minutes before serving. To serve, cut across the grain of the beef with a carving knife.

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