Pepper crusted beef tenderloin

By nancytripp

Ingredients

• 4 1/2 tsp kosher salt
• 1 1/2 tsp sugar
• 1/4 tsp baking soda
• 9 tbsp olive oil
• 1/2 cup coarsely cracked black peppercorns
• 1 tbsp finely grated orange zest
• 1/2 tsp ground nutmeg
• One 6 lb whole beef tenderloin, trimmed

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 300 degrees. Combine salt, sugar, and baking soda in a bowl; set aside. Heat 6 tablespoons oil and peppercorns in a small saucepan over low heat until faint bubbles appear. Continue to cook at a bare simmer, swirling pan occasionally, until pepper is fragrant, 7 - 10 minutes. Using a fine mesh strainer, drain cooking oil from peppercorns. Discard cooking oil and mix peppercorns with remaining 3 tablespoons oil, orange zest, and nutmeg.

Set tenderloin on a sheet of plastic wrap. Sprinkle salt mixture evenly over the surface of the tenderloin and rub into the meat until the surface is tacky. Tuck the tail end of the tenderloin under about 6 inches to create a more even shape. Rub the top and side of tenderloin with peppercorn mixture pressing to make sure peppercorns adhere. Spray three 12-inch lengths of kitchen twine with vegetable oil spray; tie head of the tenderloin to maintain an even shape, spacing twine at 2 inch intervals.

Transfer the prepared tenderloin to a wire rack set in a rimmed baking sheet, keeping the tail end tucked under. Roast until the thickest part of the meat registers about 120 degrees for rare and about 125 degrees for medium rare, about 60-70 minutes.

Transfer the tenderloin to a carving board and let it rest for 30 minutes. Remove twine and slice meat into 1/2 inch thick slices. Serves 10-12