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.
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Cristopher James
[email protected]This is my go-to recipe for beef tenderloin. It's always a crowd-pleaser.
Hugo L
[email protected]I've made this dish several times and it's always a hit. The beef is always cooked perfectly and the peppercorn crust is amazing. I highly recommend this recipe.
Robert Leonard
[email protected]This dish was a total disaster! The beef was overcooked and the peppercorn crust was burnt. I would not recommend this recipe to anyone.
Amida Z Koroma
[email protected]The beef was tough and the peppercorn crust was bland. I would not recommend this recipe.
anaya ayan
[email protected]This dish was a bit too complicated for me, and the beef didn't turn out as well as I had hoped. I would recommend trying a simpler recipe.
Nina Ngubane
[email protected]I thought the peppercorn crust was a bit too spicy, but the beef was cooked perfectly. I would recommend using less peppercorns in the crust.
Aaron Brennan
[email protected]The beef tenderloin was a bit overcooked for my taste, but the peppercorn crust was delicious. I would recommend cooking the beef for a shorter amount of time.
Cynthia Clara
[email protected]This dish was surprisingly easy to make, and it was absolutely delicious. The beef was cooked perfectly, and the peppercorn crust was out of this world. I will definitely be making this again.
Akash Santal
[email protected]I followed the recipe exactly, and the beef tenderloin turned out perfectly. It was juicy, flavorful, and cooked to perfection. I highly recommend this recipe.
Forhad bin Rayhan
[email protected]The peppercorn crust on this beef tenderloin was amazing! It had just the right amount of spice, and it really complemented the tender beef. I will definitely be making this dish again.
Dddd Ssst
[email protected]This peppercorn crusted beef tenderloin was an absolute delight! The crust was perfectly crispy and flavorful, and the beef was cooked to a perfect medium-rare. I served it with a simple roasted vegetable medley and a red wine sauce, and it was a hit