PEPPERCORN-CRUSTED BEEF TENDERLOIN

Peppercorn-Crusted Beef Tenderloin image

Yield Serves 8 to 10

Number Of Ingredients 4

1 whole beef tenderloin (about 4 pounds, and 3 inches in diameter), trimmed and tied, pages 118-119; or have your butcher do this for you)
Olive oil
1 tablespoon plus 1 teaspoon coarse salt
1 tablespoon whole green peppercorns, coarsely ground

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).