PEPPERCORN ROASTED BEEF TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
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.
PEPPERCORN ROAST BEEF
We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
- Place roast into a baking dish. 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.
- If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
- Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
- Preheat oven to 450 degrees F (230 degrees C).
- Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
- Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
- Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
- Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
- Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
- Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.
Nutrition Facts : Calories 425 calories, Carbohydrate 6 g, Cholesterol 126.1 mg, Fat 25.6 g, Fiber 1.2 g, Protein 40 g, SaturatedFat 10 g, Sodium 862.2 mg, Sugar 1.9 g
PEPPERCORN-CRUSTED BEEF TENDERLOIN
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
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.
CHICAGO STEAKHOUSE PEPPERCORN-CRUSTED FILET WITH CRAB AU POIVRE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the filets: Heat the oven to 250 degrees F. Spray a wire rack fitted into a sheet pan with nonstick cooking spray and set aside.
- In a medium pot, heat the black, green and pink peppercorns and 5 tablespoons of the oil over low heat. Cook, stirring frequently, until you see tiny bubbles, 6 to 7 minutes. Remove from the heat to cool. Stir the salt into the pepper mixture to form a paste.
- Dip each filet all around in the peppercorn paste and place on the prepared sheet pan. Place in the oven to reverse sear until the internal temperature hits 120 degrees F, 25 to 35 minutes.
- Heat the remaining 2 tablespoons oil in a large heavy skillet over medium-high heat. Sear the first side of the filets until a very dark golden crust forms, 2 to 3 minutes. Flip and repeat. Remove from the skillet and let rest on the wire-racked sheet pan, lightly tented with foil, for 5 minutes.
- For the crab au poivre: While the filets are cooking, coarsely crush the black peppercorns with either a mortar and pestle or the bottom of a heavy frying pan. Set aside.
- In a large saute pan, heat the butter and oil over medium heat until the butter melts. Add the shallots and garlic and season with salt; cook, stirring occasionally, until soft but not brown, about 5 minutes. Add the cognac and cook, scraping up any brown bits on the bottom of the pan, until it has almost evaporated, 1 to 2 minutes. Add the stock, chile paste, Dijon, thyme, the reserved crushed peppercorns, 1/4 teaspoon salt and cook until reduced by half, 3 to 5 minutes. Add the cream and simmer until the sauce is reduced by half, thickened and coats the back of a spoon, 3 to 4 minutes. Gently stir in the crabmeat. Fold in the chives and parsley. Serve atop steaks.
PEPPER-CRUSTED BEEF TENDERLOIN
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
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.
BEEF TENDERLOIN WITH PEPPERCORN CRUST AND WHISKEY SAUCE
Make and share this Beef Tenderloin With Peppercorn Crust and Whiskey Sauce recipe from Food.com.
Provided by lazyme
Categories Roast Beef
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- FOR SAUCE:.
- Brown beef bones, shallots, garlic and carrots in heavy large saucepan over medium heat, stirring occasionally, about 20 minutes. Add whiskey, increase heat and boil until liquid is reduced by half, about 5 minutes. Mix in tomato paste, thyme, and peppercorns. Add both stocks and boil until liquid is reduced to 1 cup, about 20 minutes. Strain through fine sieve into heavy small saucepan. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate).
- FOR BEEF:.
- Preheat oven to 350ºF. Mix first 4 ingredients on large plate. Brush 1 tablespoon oil over beef. Roll beef in peppercorn mixture, coating completely. Season with salt.
- Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add beef and brown on all sides, about 5 minutes. Transfer skillet to oven and roast until meat thermometer inserted into center of beef registers 130ºF for rare, about 30 minutes.
- Let beef stand 10 minutes.
- Slice beef and arrange on plates. Bring sauce to simmer. Spoon over beef.
Nutrition Facts : Calories 652, Fat 36.6, SaturatedFat 13, Cholesterol 132.3, Sodium 506.7, Carbohydrate 13.7, Fiber 2.4, Sugar 2.8, Protein 42.5
More about "peppercorn crusted beef tenderloin in blackjack bourbon sauce recipes"
PEPPER-CRUSTED BEEF TENDERLOIN ROAST - THE COOK'S …
From cimeatbook.com
PEPPER-CRUSTED BEEF TENDERLOIN - RECIPE - DIET DOCTOR
From dietdoctor.com
PEPPERCORN STEAKS WITH BOURBON SAUCE RECIPE | BON APPéTIT
From bonappetit.com
ULTIMATE BEEF TENDERLOIN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
17 CELEBRATION-WORTHY BEEF TENDERLOIN RECIPES
From cookinglight.com
BOURBON BEEF TENDERLOIN - PAULA DEEN
From pauladeen.com
PEPPER CRUSTED ROAST BEEF TENDERLOIN - CHEF'S PENCIL
From chefspencil.com
SALT-CRUSTED BEEF TENDERLOIN WITH GREEN PEPPERCORN BéARNAISE …
From metro.ca
PEPPERCORN ROASTED BEEF TENDERLOIN | OLIVE & MANGO
From oliveandmango.com
BLACK PEPPER CRUSTED BEEF TENDERLOIN - SIMPLY SCRATCH
From simplyscratch.com
PEPPERCORN-CRUSTED BEEF TENDERLOIN RECIPE - HELLOFRESH
From hellofresh.com
PEPPER CRUSTED BEEF TENDERLOIN - I AM HOMESTEADER
From iamhomesteader.com
PEPPERCORN CRUSTED BEEF TENDERLOIN - WYSE GUIDE
From wyseguide.com
PEPPERCORN CRUSTED BEEF TENDERLOIN RECIPES
From stevehacks.com
PEPPERCORN ROASTED BEEF TENDERLOIN - THERESCIPES.INFO
From therecipes.info
PEPPER CRUSTED BEEF TENDERLOIN - WILL COOK FOR SMILES
From willcookforsmiles.com
PEPPERCORN CRUSTED BEEF TENDERLOIN RECIPE | HELLOFRESH
From hellofresh.com
GARLIC PEPPERCORN CRUSTED BEEF TENDERLOIN - WHAT'S GABY COOKING
From whatsgabycooking.com
PARMESAN-PEPPER CRUSTED BEEF TENDERLOIN - RECIPE - FINECOOKING
From finecooking.com
PEPPER CRUSTED BEEF TENDERLOIN – LA BOîTE
From laboiteny.com
HORMEL PEPPERCORN PORK LOIN RECIPE - THERESCIPES.INFO
From therecipes.info
EASY ROAST BEEF TENDERLOIN WITH PEPPERCORN SAUCE
From flippedoutfood.com
PEPPERCORN-CRUSTED BEEF TENDERLOIN RECIPE | EATINGWELL
From eatingwell.com
PEPPER & GARLIC-CRUSTED TENDERLOIN STEAKS & PORT SAUCE RECIPE
From myrecipes.com
BEEF TENDERLOIN WITH A PEPPERCORN CREAM SAUCE - RECIPE BOX
From ourbestrecipebox.com
PARMESAN-PEPPER CRUSTED BEEF TENDERLOIN - PAMELA COOKS
From pamelacooks.com
BEEF TENDERLOIN WITH PEPPERCORN SAUCE - THERESCIPES.INFO
From therecipes.info
BEEF TENDERLOIN STEAK WITH PEPPERCORN CREAM - THE SPRUCE EATS
From thespruceeats.com
PEPPERCORN CRUSTED BEEF TENDERLOIN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
GRILLING BEEF TENDERLOIN RECIPES - THERESCIPES.INFO
From therecipes.info
BEEF TENDERLOIN WITH A PEPPERCORN CREAM SAUCE - COOKING AT THE …
From cookingatthecottage.com
BEST ROASTED 3 PEPPERCORN BEEF TENDERLOIN WITH CHERRY SAUCE …
From foodnetwork.ca
SIRLOIN ROAST BEEF WITH PEPPERCORN CRUSTED TOP {OVEN ROASTING TIPS}
From tastesoflizzyt.com
PEPPERCORN-CRUSTED BEEF TENDERLOIN IN BLACKJACK BOURBON SAUCE …
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love