Peppered beef tenderloin with merlot is a classic French dish that is enjoyed by people all over the world. The combination of tender beef, a flavorful peppercorn crust, and a rich merlot sauce creates a truly memorable meal. This dish is also a great choice for special occasions and can be dressed up or down to suit any occasion. Whether you're cooking for a romantic dinner or a casual get-together, peppered beef tenderloin with merlot is sure to impress your guests.
Here are our top 11 tried and tested recipes!
PEPPERED BEEF TENDERLOIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
- Preheat the oven to 450 degrees F.
- Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
- Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
- Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
- Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
- Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
- When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.
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
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
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
MARINATED BEEF TENDERLOIN WITH MERLOT SAUCE
Satisfy beef lovers with the best, topped with a second-to-none sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h15m
Yield 12
Number Of Ingredients 12
Steps:
- In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix remaining beef ingredients; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
- Heat oven to 425°F. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
- Roast uncovered 40 to 45 minutes or until thermometer reads 140°F (medium-rare doneness). Cover beef loosely with tent of foil. Let stand 15 to 20 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F and beef will be easier to carve as juices set up.)
- In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Cut beef across grain at slanted angle into thin slices. Serve with sauce.
Nutrition Facts : Calories 300, Carbohydrate 18 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 125 mg
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
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.
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.
ROASTED BEEF TENDERLOIN WITH MERLOT SHALLOT SAUCE
Make and share this Roasted Beef Tenderloin With Merlot Shallot Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat.
- Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
- Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
- Insert a meat thermometer into thickest portion or tenderloin.
- Cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness.
- Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
- Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
- Stir in wine; bring to a boil; cook until reduced to ¾ cup (about 4 minutes).
- Stir in broth; cook 6 minutes or until reduced to 1 ¼ cup.
- Add in butter, stirring until melted; stir in parsley and ¼ teaspoon salt.
- Serve sauce with tenderloin.
Nutrition Facts : Calories 375.8, Fat 23.5, SaturatedFat 9.3, Cholesterol 98.5, Sodium 465.5, Carbohydrate 3.7, Fiber 0.7, Sugar 0.3, Protein 29.2
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
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.
Tips:
- To ensure a tender and juicy beef tenderloin, select a cut that is at least 1 1/2 inches thick.
- For the best flavor, use a high-quality Merlot wine.
- Be sure to season the beef tenderloin generously with salt and pepper before searing.
- Sear the beef tenderloin over high heat to create a nice crust.
- Reduce the heat to medium-low and cook the beef tenderloin for 10-12 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
- Allow the beef tenderloin to rest for 10 minutes before slicing and serving.
Conclusion:
Peppered Beef Tenderloin with Merlot is a delicious and elegant dish that is perfect for a special occasion. The beef tenderloin is tender and juicy, and the Merlot wine sauce is rich and flavorful. This dish is sure to impress your guests.
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