Pepper Crusted Beef Tenderloin Recipes

SOUTH BEACH DIET - PEPPER CRUSTED TENDERLOIN OF BEEF

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.

PEPPER-CRUSTED BEEF TENDERLOIN

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

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

Steps:

• Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan. Bake, uncovered, at 400°F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F. Cover and let stand for 10 minutes before slicing.

MUSTARD-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 425°F
• Stir together mustards, brown sugar, pepper, salt and lemon zest.
• Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides.
• Transfer to an oiled shallow baking pan and coat with mustard mixture.
• Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes.
• Transfer to a cutting board and let stand until cool, at least 10 minutes.

PEPPERCORN-CRUSTED BEEF TENDERLOIN

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.

PEPPER-CRUSTED BEEF TENDERLOIN RECIPE

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

PEPPERED BEEF TENDERLOIN ROAST

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.

PEPPERED BEEF TENDERLOIN

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.

HERB AND GARLIC-CRUSTED BEEF TENDERLOIN WITH 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 TENDERLOIN OF BEEF

Steps:

• Preheat the oven to 350 degrees F. Bring water to a boil in a small saucepan. Immerse the onions in the 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 1 tablespoon of the olive oil in a large skillet over medium heat. Add the shallots and saute for about 2 minutes or until tender. Rub the beef with olive oil. Combine the pepper, salt, garlic, rosemary, and orange zest 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.

SALT-CRUSTED BEEF TENDERLOIN RECIPE BY TASTY

Steps:

• Liberally pepper the beef tenderloin on all sides.
• Brown all sides of the beef tenderloin, set aside so its comes to room temperature.
• In a large mixing bowl, combine the salt, rosemary and water. You want the consistency of wet, packable sand.
• Spread a thin layer of the salt on your baking sheet.
• Place the beef tenderloin on top and cover the with remaining salt. Make sure the entire beef tenderloin is covered in the salt mix.
• Bake at 250°F (120°C) for 45-60 minutes or until the internal temperature is about 120°F (48°C) for medium rare.
• Remove and let it rest in the salt crust for 15 minutes.
• Using the back of the spoon, crack the salt crust and remove. Brush away any excess salt and remove the beef tenderloin.
• Slice and serve with roasted vegetables.
• Enjoy!