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.
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 BEEF TOP LOIN ROAST
A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings (1-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Preheat oven to 325° Trim fat from roast. If desired, tie roast with kitchen twine every 1-1/2 to 2 inches to help beef maintain shape while cooking. In a small bowl, combine brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1 to 1-1/2 hours. Remove from oven, tent with foil and let stand for 15 minutes before slicing., Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in tomato paste and Worcestershire sauce until blended. Add wines. Bring to a boil; cook until liquid is reduced to about 1-1/2 cups. Serve with roast.
Nutrition Facts : Calories 444 calories, Fat 26g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 32g protein.
SALT-CRUSTED BEEF TENDERLOIN RECIPE BY TASTY
Here's what you need: beef tenderloin, pepper, kosher salt, fresh rosemary, water
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 228 calories, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 33 grams, Sugar 0 grams
PEPPER-CRUSTED BEEF TENDERLOIN RECIPE
Provided by MooK
Number Of Ingredients 23
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
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.
SOUTH BEACH DIET - PEPPER CRUSTED TENDERLOIN OF BEEF
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
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
PEPPER-CRUSTED BEEF TENDERLOIN
Number Of Ingredients 8
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
PEPPERCORN CREAM BEEF TENDERLOIN
Make and share this Peppercorn Cream Beef Tenderloin recipe from Food.com.
Provided by gailanng
Categories Steak
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium skillet over high heat until hot.
- Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer registers 140° for rare or 150° for medium rare (160° for medium).
- Add brandy or bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze pan, scraping browned bits that cling to bottom.
- Add minced garlic, peppercorns, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half.
- Remove from heat; whisk in sour cream, and spoon sauce over steaks. Serve with noodles or baked potatoes.
PEPPERED BEEF TENDERLOIN ROAST
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
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
PEPPERCORN-CRUSTED BEEF TENDERLOIN
Steps:
- Prepare beef Heat oven to 475°F. 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 the salt and ground peppercorns, gently pressing to help them adhere.
- Sear beef 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) and 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 Roast until an instant-read thermometer inserted into thickest part registers 125°F for medium-rare, 20 to 30 minutes. Let rest 10 minutes.
- Carve and serve Transfer tenderloin to a carving board and slice to desired thickness (about 1/2 inch is a nice size) before serving.
- Ingredients
- Green peppercorns have a subtle fruity flavor, but black peppercorns can be substituted. Or you can coat the tenderloin evenly with a coating of finely chopped fresh horseradish, minced garlic, or chopped sturdy fresh herbs such as rosemary and thyme. These ingredients will scorch over high heat, so rub them on after the meat is seared, but before it goes into the oven (let cool briefly, or the meat will be too hot to handle).
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PEPPERCORN-CRUSTED BEEF TENDERLOIN RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Beef RecipesCalories 184 per servingTotal Time 1 hr 15 mins
- Preheat a gas grill (with all burners lit) to 400 degrees F or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).
- Coarsely crack peppercorns with a small heavy skillet (or saucepan), in a mortar and pestle or in a spice grinder.
- Tie kitchen string around tenderloin in several places so the meat will hold its shape as it cooks. Rub with oil, sprinkle with salt and coat with the cracked peppercorns.
- If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Place the tenderloin on the unheated side of the grill rack. Close the lid and roast undisturbed for 20 minutes.
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