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
PEPPERED BEEF TENDERLOIN
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
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
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.
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
PEPPERED BEEF TENDERLOIN WITH MUSHROOM SAUCE
Drape a rich mushroom sauce over slices of perfectly seasoned beef tenderloin for a memorable holiday dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 425°F. Rub beef with oil; sprinkle with pepper. Place beef on rack in shallow roasting pan, or place diagonally in 15x10x1-inch pan. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
- Bake uncovered 30 to 45 minutes or until thermometer reads 135°F. Cover beef loosely with tent of foil and let stand 15 to 20 minutes until thermometer reads 145°F (medium-rare doneness). (Temperature will continue to rise about 10°F and beef will be easier to carve.)
- Meanwhile, in 12-inch nonstick skillet, melt butter over medium heat. Cook onion, garlic and mushrooms in butter 8 to 10 minutes, stirring occasionally, until mushrooms are completely tender and beginning to brown. Stir in sherry. In small bowl, mix cornstarch and water; stir cornstarch mixture into mushroom mixture. Stir in thyme, pepper and beef consommé; cook and stir about 2 minutes or until slightly thickened and bubbly. Stir in mustard and tomato paste until well blended. Heat just until hot. Spoon sauce over sliced beef.
Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 1/2 g
PEPPERY BEEF TENDERLOIN
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
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.
PEPPERED BEEF TENDERLOIN
Very simple, but full of flavor. This is one of my favorite ways to prepare steak. I got this one from Light and Tasty.
Provided by hollyberry117
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray; add the onions. Cook and stir over medium heat for 25-30 mutes or until tender and browned. Stir in 1/2 teaspoon salt, vinegar and sugar. Remove and keep warm.
- Combine the pepper, thyme and remaining salt; rub over steaks. In the same skillet cook steaks for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Serve with onions.
Nutrition Facts :
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
PEPPERED BEEF TENDERLOIN
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 Allrecipes Member
Time 55m
Yield 10
Number Of Ingredients 6
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 degrees F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Cover and let stand for 10 minutes before slicing.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 1.5 g, Cholesterol 96.8 mg, Fat 34.1 g, Fiber 0.6 g, Protein 24.5 g, SaturatedFat 13.1 g, Sodium 261.1 mg, Sugar 0 g
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.
THREE-PEPPER BEEF TENDERLOIN
Slices of beef tenderloin are perfectly seasoned with three kinds of peppers in this flavorful dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Remove fat from beef. Mix remaining ingredients; rub over beef. Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 350°. Spray shallow roasting pan with cooking spray. Place beef in pan. Insert meat thermometer so tip is in center of thickest part of beef. Roast uncovered about 40 minutes or until thermometer reads 140° (medium-rare doneness). Cover beef loosely with tent of aluminum foil and let stand about 15 minutes. (Temperature will continue to rise about 5°, and beef will be easier to carve as juices set up.) Cut beef across grain at slanted angle into thin slices.
Nutrition Facts : Calories 125, Carbohydrate 1 g, Cholesterol 50 mg, Fiber 0 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg
BLACK PEPPER SPICE-RUBBED BEEF TENDERLOIN
Provided by Lillian Chou
Categories Beef Mustard Roast Father's Day Dinner Meat Beef Tenderloin Spice Cinnamon Cardamom Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
- Preheat oven to 350°F with rack in middle.
- Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
- Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).
- Cut off string and slice beef. Serve warm or at room temperature.
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