BEEF TENDERLOIN - PEPPER CHATEAUBRIAND

By akselden

Ingredients

• 1 tablespoon freeze-dried green peppercorns, crushed
• 1 tablespoon salad oil
• 3/4 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon crushed red pepper
• 1 2-pound beef tenderloin roast, large end
• 1/4 cup dry vermouth
• 2 tablespoons butter or margarine (1/4 stick), softened
• 1 tablespoon all-purpose flour
• 1 cup half-and-half or milk
• Warm Red Pepper-Arugula Relish
• 3 medium sized red peppers
• 1 small red onion
• 1 medium sized tomato
• 2 oz Mediterranean olives
• Small bunch arugula
• 2 T hot salad oil
• 1 T red wine vinegar
• 3/4 tsp sugar
• 1/4 tsp salt

Details

Servings 8

Preparation

Step 1

ABOUT 1 1/2 HOURS BEFORE SERVING:
1. Preheat oven to 425°F. In cup, mix green peppercorns, salad oil, salt, thyme, and crushed red pepper. Rub roast with peppercorn mixture; place on rack in small roasting pan. Insert meat thermometer into center of roast. Roast 45 to 50 minutes until meat thermometer reaches 140°F. for rare or until of desired doneness.

2. While roast is in oven, prepare red pepper relish; keep warm.

3. When roast is done, place on cutting board; cover and let stand 15 minutes for easier slicing.

4. Meanwhile, remove rack from roasting pan. Add vermouth to drippings in roasting pan; stir to loosen brown bits. Pour mixture into l-quart saucepan. Over medium heat, heat until hot. In cup, mix butter or margarine and flour until blended; gradually stir into drippings until smooth. Stir in half-and-half and cook, stirring, until gravy boils and thickens; boil 1 minute.

5. To serve, slice roast; arrange on platter with warm relish;· garnish with arugula. Pour meat juices from cutting board into 1 gravy; heat through. Pour gravy into gravy , boat to serve with roast.

WARM RED PEPPER-ARUGULA RELISH:
Dice 3 medium-sized red peppers and 1 small red onion. Remove peel and seeds from 1 medium-sized tomato; dice. Chop 2 ounces Mediterranean olives, pitted. Reserve a few leaves from 1 small bunch: arugula for garnish; wrap in plastic wrap and refrigerate. Coarsely chop remaining arugula. In 3-quart saucepan over medium heat, in 2 tablespoons hot salad oil, cook onion 5 minutes; add red peppers, tomato, 1 tablespoon red wine vinegar, 3/4 teaspoon sugar, and 1/4 teaspoon salt over high heat, heat to boiling, stirring constantly.

Reduce heat to medium-high; cook, uncovered, 20 minutes or until liquid evaporates and peppers are tender Stirring occasionally. Stir in chopped
Mediterranean olives and chopped arugula.