Pepper Crusted Beef Tenderloin Recipes

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PEPPER-CRUSTED BEEF TENDERLOIN



Pepper-Crusted Beef Tenderloin image

The peppery coating, quick sear, and finish in the oven ensure tender, flavorful results for this beef tenderloin.How to Carve Beef Tenderloin

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h40m

Number Of Ingredients 8

1 tablespoon whole black peppercorns, crushed
Coarse salt
2 teaspoons sugar
1/2 teaspoon crushed red-pepper flakes
1 tablespoon extra-virgin olive oil
1 center-cut beef tenderloin (about 2 1/2 pounds)
Grainy Mustard Aioli
Caramelized Acorn Squash

Steps:

  • Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
  • Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.

PEPPERCORN ROASTED BEEF TENDERLOIN



Peppercorn Roasted Beef Tenderloin image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

1 whole beef tenderloin, trimmed of all visible fat
Kosher salt
2 teaspoons sugar
1/2 cup tri-color peppercorns, crushed with a rolling pin
1 stick butter
2 cloves garlic, crushed

Steps:

  • Preheat the oven to 475 degrees F.
  • Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
  • 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.
  • While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
  • Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.

PEPPERED BEEF TENDERLOIN



Peppered Beef Tenderloin image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons mixed peppercorns (black, white, green, pink)
1 cup loosely packed fresh flat-leaf parsley, finely chopped, plus additional parsley for garnish
3 tablespoons Dijon mustard
2 tablespoons unsalted butter, at room temperature
Kosher salt
2 1/2 pounds center-cut beef tenderloin, trimmed and tied if uneven
Savory Horseradish Panna Cotta, recipe follows, optional
Cooking spray
1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
Kosher salt
1 3/4 cups half-and-half
2 teaspoons gelatin (from a .25-ounce package)
2 tablespoons thinly sliced fresh chives

Steps:

  • Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
  • Preheat the oven to 450 degrees F.
  • Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
  • Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
  • Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
  • Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
  • Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
  • When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.

PEPPERY BEEF TENDERLOIN



Peppery Beef Tenderloin image

Make and share this Peppery Beef Tenderloin recipe from Food.com.

Provided by MizzNezz

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 teaspoon oregano
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon basil
1 teaspoon cracked black pepper
1/8 teaspoon cayenne pepper
3 lbs beef tenderloin

Steps:

  • Mix all the spices together well.
  • Rub into the tenderloin.
  • Place on rack in a roasting pan.
  • Bake at 400* for 45 minutes----rare; 60 minutes---medium rare; 65 minutes---medium; 73 minutes---well done.
  • Let stand for 10 minutes before slicing.

SOUTH BEACH DIET - PEPPER CRUSTED TENDERLOIN OF BEEF



South Beach Diet - Pepper Crusted Tenderloin of Beef image

The secret behind The South Beach Diet is the perfect blend of palette-pleasing foods and healthy ingredients. This was served to me in one Miami's, South Beach restaurants and it was just wonderful! It was really delightful and is easy to prepare! It is fabulous served cold - I brought some home and had it cold the next day and am hard pressed to tell you which way is the better.

Provided by Manami

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 (1 lb) beef tenderloin steaks
4 tablespoons minced shallots
1 tablespoon fresh rosemary
1 teaspoon minced garlic
2 teaspoons salt
2 tablespoons ground black pepper
2 teaspoons orange zest (optional)
3 tablespoons olive oil (approximate)
1 cup white pearl onion

Steps:

  • Preheat the oven to 375°F.
  • Bring water to boil in a small saucepan.
  • Immerse the onions in boiling water for about 2 minutes, then shock them with cold water.
  • Cut off the root tip of each onion and squeeze it out of the skin.
  • Heat 2 Tablespoon of the olive oil in a large skillet over medium heat.
  • Add the shallots and saute for 2 minutes or until tender.
  • Rub the beef with olive oil.
  • Combine the pepper, salt, garlic, rosemary and orange zest, if using, and pat the mixture on the beef.
  • Increase the heat to high and sear the beef in the pan on all sides.
  • Add the pearl onions and place the skillet directly in the oven.
  • Roast until a thermometer reads 145 degrees for medium rare.

Nutrition Facts : Calories 1366.3, Fat 103, SaturatedFat 36.2, Cholesterol 385.6, Sodium 2560.1, Carbohydrate 15.9, Fiber 3.2, Sugar 3.5, Protein 91.2

PEPPERED BEEF TENDERLOIN ROAST



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

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

PEPPERED BEEF TENDERLOIN



Peppered Beef Tenderloin image

When you're cooking for a crowd that really savors meat, this peppery, tempting tenderloin is perfect! It's important to let it rest for a few minutes before carving to allow the juices to work through the meat. -Margaret Ninneman, La Crosse, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 10

1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1 beef tenderloin roast (3 pounds)

Steps:

  • Combine seasonings and rub over entire tenderloin. Place on a rack in a roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before carving.

Nutrition Facts : Calories 179 calories, Fat 7g fat, Cholesterol 61mg cholesterol, Sodium 67mg sodium, Carbohydrate 1g carbohydrate, Fiber 28g protein. Diabetic Exchanges

PEPPERCORN-CRUSTED BEEF TENDERLOIN



Peppercorn-Crusted Beef Tenderloin image

An elegant option for when a crowd-pleasing classic entree is the way to go.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 4

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.

HERB AND GARLIC-CRUSTED BEEF TENDERLOIN WITH RED AND YELLOW PEPPER RELISH



Herb and Garlic-Crusted Beef Tenderloin with Red and Yellow Pepper Relish image

Categories     Beef     Garlic     Herb     Pepper     Roast     Valentine's Day     Low Carb     Wedding     Dinner     Meat     Beef Tenderloin     Bell Pepper     Winter     Anniversary     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 7

8 tablespoons olive oil
2 2 1/4- to 2 3/4-pound pieces beef tenderloin (thick end), trimmed
6 garlic cloves, minced
2 1/2 tablespoons minced fresh thyme
2 1/2 tablespoons minced fresh rosemary
6 tablespoons Dijon mustard
Red and Yellow Pepper Relish

Steps:

  • Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.

PEPPER-CRUSTED BEEF TENDERLOIN



Pepper-crusted beef tenderloin image

Number Of Ingredients 8

4 pound Beef tenderloin
1-1/2 teaspoons olive oil
3 tablespoons dry bread crumbs
3 tablespoons minced fresh flat leaf parsley
1-1/2 teaspoons coarsely ground black pepper
3/4 teaspoon kosher salt
1 can cooking spray
1 package meat string

Steps:

  • Trim fat from tenderloin, rub with oil, tie with string, combine the breadcrumbs,parsley,pepper and salt. Rub tenderloin with crumb mixture, coat with cooking spray. Place on the rack of a boiler pan or roasting pan. Insert meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 40 minutes or so depending on temp. Increase temp to 425 (do not remove roast from oven) Bake additional 10 minutes or until internal temp is 140 degrees for medium-rare to 155 degrees for medium. This higher temp also browns roast. Remove from oven, place on plater and cover with foil. Let stand for 10 minutes or so. Temp of roast will increase 5 degrees while resting. Slice and serve
  • see above

PEPPER-CRUSTED BEEF TENDERLOIN RECIPE



Pepper-Crusted Beef Tenderloin Recipe image

Provided by MooK

Number Of Ingredients 23

4 1/2 Teaspoons kosher salt
1 1/2 Teaspoons granulated sugar
1/4 Teaspoon baking soda
1/2 plus 2 tablespoons black peppercorns
9 Tablespoons olive oil
1 medium orange
1/2 Teaspoon ground nutmeg
1 (6-pound) whole beef tenderloin , trimmed
Vegetable cooking spray
Red wine-orange sauce
6 Tablespoons unsalted butter
2 shallots
1 Tablespoon tomato paste
2 Teaspoons granulated sugar
3 garlic cloves
2 Cups low sodium beef broth
1 Cup red wine
1/4 Cup orange juice
2 Tablespoons balsamic vinegar
1 Tablespoon Worcestershire sauce
1 Sprig fresh thyme
table salt
ground black pepper

Steps:

  • Prepare Ingredients Coarsely crack enough whole black peppercorns to yield ½ cup. If using pepper mill, start with ½ cup plus 2 tablespoons peppercorns. Place cracked pepper in fine-mesh strainer and tap strainer to remove fine dust. Discard dust. Most mills will yield about 2 tablespoons dust along with ½ cup cracked pepper. Grate zest from 1 medium orange to yield 1 tablespoon. Prepare and Cook Roast Adjust oven rack to middle position and heat oven to 300 degrees. Combine 4 ½ teaspoons kosher salt, 1 ½ teaspoons granulated sugar, and ¼ teaspoon baking soda in bowl; set aside. Heat cracked peppercorns and 6 tablespoons olive oil in small saucepan over low heat until faint bubbles appear.Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Using fine-mesh strainer, drain cooking oil from peppercorns. Discard cooking oil and mix peppercorns with remaining 3 tablespoons olive oil, grated orange zest, and ½ teaspoon ground nutmeg. Set 1 (6-pound) whole beef tenderloin, trimmed, on sheet of plastic wrap. Sprinkle salt mixture evenly over surface of tenderloin and rub into tenderloin until surface is tacky. Tuck tail end of tenderloin under about 6 inches to create more even shape. Rub top and side of tenderloin with peppercorn mixture, pressing to make sure peppercorns adhere. Spray three 12-inch lengths kitchen twine with vegetable oil spray; tie head of tenderloin to maintain even shape, spacing twine at 2-inch intervals. Transfer prepared tenderloin to wire rack set in rimmed baking sheet, keeping tail end tucked under. Roast until thickest part of meat registers 120 degrees for rare and 125 degrees for medium-rare (meat will be slightly more done in thinner parts), 60 to 70 minutes. Make Sauce Start sauce as soon as roast goes into oven. Mince 2 shallots. You should have about 6 tablespoons. Mince 3 garlic cloves. You should have about 1 tablespoon. Melt 2 tablespoons unsalted butter in medium saucepan over medium-high heat. Add shallots, 1 tablespoon tomato paste, and 2 teaspoons sugar. Cook, stirring frequently, until deep brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add 2 cups beef broth, 1 cup red wine, ¼ cup orange juice, 2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire, and 1 sprig fresh thyme, scraping up any browned bits. Bring to simmer and cook until reduced to 1 cup, 35 to 40 minutes. Strain sauce through fine-mesh strainer and return to saucepan. Return saucepan to medium heat and whisk in remaining 4 tablespoons butter, 1 tablespoon at a time. Season with salt and pepper to taste. Keep sauce warm. Rest and Slice Roast When roast reaches desired temperature, transfer it to carving board and let rest for 30 minutes. Remove twine and slice meat into 1/2-inch-thick slices. Serve, passing sauce separately

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PEPPER CRUSTED BEEF TENDERLOIN RECIPES - CREATE THE MOST ...
All cool recipes and cooking guide for Pepper Crusted Beef Tenderloin Recipes are provided here for you to discover and enjoy. Healthy Menu. Good Healthy Food Recipes Recipes For Healthy Bowls Healthy Potato Casserole Recipes ...
From recipeshappy.com
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PEPPER HERB-CRUSTED BEEF TENDERLOIN | BEEF LOVING TEXANS
Heat oven to 425°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness.
From beeflovingtexans.com
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PEPPER CRUSTED BEEF TENDERLOIN RECIPE
Get one of our Pepper crusted beef tenderloin recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Peppercorn Roasted Beef Tenderloin Foodnetwork.com Get this all-star, easy-to-follow Peppercorn Roasted Beef Tenderloin recipe from Ree Drummond... 0 Hour 15 Min; 8 to 10 servings ; Bookmark. 80% Peppercorn-Crusted …
From crecipe.com
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PEPPER CRUSTED ROAST BEEF RECIPE - DINNER, THEN DESSERT
2020-01-16  · Preheat oven to 325 degrees. Mix the black pepper, salt and garlic powder in a small bowl. Rub the roast with the oil then (with a dry hand) season the roast with the black pepper mixture all over the roast. Bake, uncovered, 2-½ to 3 hours. Use a meat thermometer to remove at the right time for desired doneness.
From dinnerthendessert.com
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PEPPERCORN-CRUSTED BEEF TENDERLOIN RECIPE | HELLOFRESH
Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to a plate. • Add almonds to same pan; cook, stirring, until lightly toasted, about 1 minute. • Season with salt and pepper. Transfer to a small bowl. 5. • Mash sweet potatoes with a potato masher or fork until smooth.
From hellofresh.com
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GROUND BEEF TENDERLOIN RECIPES - THERESCIPES.INFO
Beef Tenderloin Roast Recipe with Compound Butter — The ... great themom100.com. To cook the filet, preheat the oven to 475°F. Pat the filet dry with paper towels, and place the filet on a rimmed baking sheet.
From therecipes.info
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PEPPER CRUSTED ROAST BEEF TENDERLOIN - CHEF'S PENCIL
2018-10-28  · Remove the beef from the refrigerator at least 2.5 hrs before cooking. Preheat your oven to 180 degrees (350 fahrenheit). In a large flat tray or on a piece of baking paper, crack a liberal amount of black pepper and rub a liberal amount of salt flakes and spread evenly amongst the pan or paper surface. Taking the entire loin of beef, gently ...
From chefspencil.com
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Top Asked Questions

How to cook beef tenderloin in oven with peppercorns?
Step 1 Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour. Advertisement Step 2 Heat a large ovenproof skillet over high heat until almost smoking.
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.
How long to cook beef tenderloin in the oven?
Directions. Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices,...
What do you need to cook a beef tenderloin?
All you need is a whole beef tenderloin, fat trimmed off, a few pantry staples. Tie the tenderloin up every inch or so to keep it tight so it roasts evenly and you’re in business.

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