Trader Joe's Braised Beef Roast With Demi Glace

PEPPERCORN-CRUSTED BEEF TENDERLOIN

2012-11-27

Peppercorn-Crusted Beef Tenderloin image

Ingredients:

  • 1 whole beef tenderloin, about 4 pounds and 3 inches in diameter, trimmed and tied
  • Olive oil
  • 1 tablespoon plus 1 teaspoon coarse salt
  • 1 tablespoon whole green peppercorns, coarsely ground

Steps:

  • Heat oven to 475 degrees.
  • Let tenderloin rest at room temperature 1 hour. Pat meat with paper towels to dry, then lightly coat all over with oil. Sprinkle evenly with salt and ground peppercorns, gently pressing to help them adhere.
  • Set a cast-iron griddle or large roasting pan over two burners and heat over high until hot. Carefully rub griddle lightly with oil. (If using a roasting pan, add enough oil to barely coat the bottom of the pan.) Heat until hot but not smoking, then place the tenderloin on the griddle and sear on all sides, about 3 minutes per side. Use tongs to transfer beef to a rack set in a rimmed baking sheet.
  • Roast until an instant-read thermometer inserted into thickest part registers 125 degrees for medium-rare, 20 to 30 minutes. Let rest 10 minutes.
  • Transfer tenderloin to a carving board and slice to desired thickness (about 1/2 inch is a nice size) before serving.

PEPPERED BEEF TENDERLOIN ROAST

2022-05-26

Peppered Beef Tenderloin Roast image

A pepper rub gives this moist, tender beef a bit of a zippy taste. It takes just minutes to prepare, and the meat slices well. Lining the baking pan with foil makes it a breeze to clean up, too. -Denise Bitner, Reedsville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 6

Ingredients:

  • 3 tablespoons coarsely ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon grated lemon zest
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 beef tenderloin roast (3 to 4 pounds)

Steps:

  • Preheat oven to 400°. Mix first five ingredients., Place roast on a rack in a roasting pan; rub with pepper mixture. Roast until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 40-60 minutes. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 188 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 197mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

Top Asked Questions

  1. How to cook beef tenderloin in oven with peppercorns?
    Directions. Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
  2. How to season a beef roast with peppercorn and garlic?
    Directions. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt. Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
  3. What is the best Pepper Mill for whole beef tenderloin?
    Whole beef tenderloin is also known as whole filet. Not all pepper mills produce a coarse enough grind for this recipe; our top-rated pepper mill is the Cole & Mason Derwent Gourmet Precision Pepper Mill. Serve with Red Wine–Orange Sauce (recipe follows), if desired. 1. Adjust oven rack to middle position and heat oven to 300 degrees.
  4. What is peppercorn crusted sirloin roast beef?
    This peppercorn sirloin roast baked up perfectly. It has a simple 3 ingredient rub on top made of Dijon mustard, garlic and crushed peppercorns. I had a peppercorn crusted sirloin roast beef at a restaurant nearly 8 years ago.

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  • Marinade/Rub -- In a small bowl, add the black peppercorns (crushed) not ground. To crush my peppercorns I put them in a small baggie and use a meat mallet or rolling pin and just hit them until they are roughly crushed. Add the salt, dijon mustard, garlic, olive oil and mix well. Take this mixture and rub all over the meat very well. Put the meat in a glass not metal pan and cover with plastic wrap and let marinate all day. At least 4 hours, but I have even let it go overnight and it tasted great.
  • Butter -- In a small bowl, add the butter, green peppercorns drained and rough chopped, shallot, lemon juice, dijon mustard, worcestershire and parsley. Mix well. Then spread on a small piece of parchment paper or plastic wrap. Wrap it up and form in a small log shape. Refrigerate until firm. The butter will be cut in small rounds and added to each slice of beef when served.
  • Steak -- Three things to remember. First, always let the beef come to room temperature before cooking. Second, the ends are always thinner, so I fold them in and then tie them with a piece of kitchen twine to make the ends approximately the same size as the rest of the tenderloin. If you didn't wrap the ends in, they would be well done while the rest of the tenderloin was still raw. And third, the key is a good pan sear in a heavy pan on the stove. On medium high to high heat (cast iron or oven proof pan) heat up the butter and oil and pan sear the room temperature tenderloin until brown on each side. Not too long - just long enough to a nice crust.
  • Once your tenderloin is golden brown, remove from the heat and transfer to the oven; 450 degrees for about 8-10 minutes. Trust me - there is NO MAGIC time. Everyone's oven, pans and meat are different. There isn't that perfect time that works every time and even when I cook this recipe, each time it is a bit different and it should be, that is normal. I have 2 tenderloins in the freezer. One is flatter and the other thicker, both the same weight. And it is common sense that they will take different times to cook, so just remember that using a thermometer is really the only way to test and to make sure the meat is cooked to the right temperature.

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