Beef Tenderloin with Pepper and Parsley Crust

By katiemwilson

Ingredients

• 2 lbs beef tenderloin, trimmed
• 2 t whole black peppercorns
• 2 t whole white peppercorns
• 2 t whole green peppercorns
• 2 t coarse salt
• 4 T butter, very soft
• 1 c loosely packed flat-leaf parsley, chopped

Details

Servings 8

Preparation

Step 1

Allow tenderloin to come to room temperature before cooking. Preheat oven to 450. Wrap black, white, and green peppercorns in a dish cloth or a double thickness of cheesecloth and crack with a wooden mallet or the bottom of a heavy skillet. Set aside on a large plate along with the salt. In a small bowl, combine butter and chopped parsley, beat until smooth, and rub mixture generously over tenderloin. Roll tenderloin in the crushed peppercorn mixture, coating all sides completely. Roast tenderloin on a rack in a shallow baking pan in the center of hot oven for 25 to 30 minutes, or until a meat thermometer registers 130, basting meat every 10 minutes as it cooks. (Meat will be rare.) Remove from oven and let cool to room temp, about 1 hour. Using a very sharp knife, slice meat thinly and arrange overlapping slices in the center of a large serving platter. Surround meat generously with parsley. Serve at room temp.