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Pepper Crusted Roast Beef Tenderloin

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Pepper Crusted Roast Beef Tenderloin 0 Picture

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.

Details

Preparation

Step 1



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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