Best Peppercorn Roasted Beef Tenderloin Recipes

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.

WHOLE ROASTED BEEF TENDERLOIN WITH A GREEN PEPPERCORN BUTTER

Steps:

• Marinade/Rub -- In a small bowl, add the black peppercorns (crushed) not ground. To crush my peppercorns I put them in a small baggie and use a meat mallet or rolling pin and just hit them until they are roughly crushed. Add the salt, dijon mustard, garlic, olive oil and mix well. Take this mixture and rub all over the meat very well. Put the meat in a glass not metal pan and cover with plastic wrap and let marinate all day. At least 4 hours, but I have even let it go overnight and it tasted great.
• Butter -- In a small bowl, add the butter, green peppercorns drained and rough chopped, shallot, lemon juice, dijon mustard, worcestershire and parsley. Mix well. Then spread on a small piece of parchment paper or plastic wrap. Wrap it up and form in a small log shape. Refrigerate until firm. The butter will be cut in small rounds and added to each slice of beef when served.
• Steak -- Three things to remember. First, always let the beef come to room temperature before cooking. Second, the ends are always thinner, so I fold them in and then tie them with a piece of kitchen twine to make the ends approximately the same size as the rest of the tenderloin. If you didn't wrap the ends in, they would be well done while the rest of the tenderloin was still raw. And third, the key is a good pan sear in a heavy pan on the stove. On medium high to high heat (cast iron or oven proof pan) heat up the butter and oil and pan sear the room temperature tenderloin until brown on each side. Not too long - just long enough to a nice crust.
• Once your tenderloin is golden brown, remove from the heat and transfer to the oven; 450 degrees for about 8-10 minutes. Trust me - there is NO MAGIC time. Everyone's oven, pans and meat are different. There isn't that perfect time that works every time and even when I cook this recipe, each time it is a bit different and it should be, that is normal. I have 2 tenderloins in the freezer. One is flatter and the other thicker, both the same weight. And it is common sense that they will take different times to cook, so just remember that using a thermometer is really the only way to test and to make sure the meat is cooked to the right temperature.
• After 8-10 minutes check the temperature using a meat thermometer; and I take 2 readings to make sure you get an accurate read. Remove the tenderloin just before your tenderloin reaches that perfect temperature as the tenderloin once removed will continue to cook as it rests. I remove at these temperatures as the meat will usually go up 3-5 degrees as it rests. So, 120 for rare; 130 for medium rare; 140 for medium; and 150 for medium well to well.
• Once the beef reaches the correct temperature, remove from the oven and from the pan, cover with foil and let rest 10-15 minutes before slicing.
• Serve -- Slice the tenderloin and serve with a slice of the chilled peppercorn butter. It will melt and drizzle all over the steak.
• Garnish -- If you want, a few crumbles of gorgonzola cheese are a nice touch, just a few. Or another favorite is just a few very thin fried onion rings.

SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM SAUCE

Steps:

• Sear-roast the beef Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours. Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F. In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside. Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan. Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for 15 minutes. Make the sauce Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook, stirring occasionally, until tender, about 3 minutes. Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes. Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to 20 minutes. Discard the thyme sprigs. Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook, stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy cream, about 20 minutes. Remove from the heat and whisk in the Parmigiano, mustard, lemon juice, and Worcestershire sauce. Once the cheese has melted, season to taste with more salt, pepper, or lemon juice. Slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef.

ROASTED 3 PEPPERCORN BEEF TENDERLOIN WITH CHERRY SAUCE

Steps:

• Roasted 3 Peppercorn Beef Tenderloin 1.Preheat your barbeque for medium high heat 375°F -425°F (190°C-218°C). Leave one burner off. Oil grill to prevent sticking. Place the peppercorns in a coffee grinder and pulse until the peppercorns are broken and smashed. Place the cracked peppercorns in a bowl; stir in the rosemary and salt. Rub the peppercorn mixture all over beef. Place beef on a tray and let meat come to room temperature. This will help the beef cook evenly. Brush the beef with oil and sprinkle with salt. Place the tenderloin on the hot side of the grill. Cook (with barbeque lid open) for approximately 3-4 minutes per side or until nice char marks are achieved. Once char marks are achieved, move the beef over to the indirect (heat turned off) side of the barbeque. Close the barbeque lid and continue to cook for 20-25 minutes or until desired doneness. 2.To determine if meat is ready, insert an instant read thermometer into the thickest part of the tenderloin, for medium rare, the temperature should read 125°F (51°C). Remove beef from grill and tent with foil. Let meat rest for 15-20 minutes before carving and serving. Slice the beef and serve with the cherry sauce. Cherry Sauce 1.To prepare the sauce, combine wine, shallot, rosemary, ginger and thyme in a medium sized saucepan. Place saucepan over medium heat and bring to a gentle boil. Reduce heat to low and simmer until liquid is reduced by half. Remove the sauce from heat and strain the liquid using a fine mesh strainer. Add the balsamic vinegar and sliced cherries while wine mixture is still hot. Season sauce to taste with salt. Keep warm.