BLACK-PEPPER-CRUSTED BEEF TENDERLOIN

BLACK-PEPPER-CRUSTED BEEF TENDERLOIN image

Categories Beef

Yield 4 people

Number Of Ingredients 4

2 tbsp mixed peppercorns, coarsely crushed
2 tsp Kosher or coarse salt
4 6- to 7-ounce beef tenderloin steaks, about 1-1/2 inches thick.
1 tbsp olive oil

Steps:

1. In a flat dish or shallow bowl, combine the crushed peppercorns with 2 tsp salt. Firmly press both sides of he steaks into the mixture so they're well coated. Set aside to come to room temperature, at least 20 minutes and up to 45 minutes. 2. Position a rack in the center of the oven and heat the oven to 350 degrees F 3. Heat a 12-inch cast-iron skillet over medium-high heat until very hot, about 2 minutes. Add the oil, swirling the pan to coat the bottom; then add the steaks and cook, undisturbed, until nicely browned on the bottom, about 4 minutes. Flip and cook, undisturbed, until nicely browned on the other side, about 4 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer registers 140-degrees F for medium, 145-degrees F for medium-well, (15 to 17 minutes). Let the steaks rest on a plate, loosely covered with foil, for 5 minutes.