ELEGANT PEPPERCORN CRUSTED BEEF TENDERLOIN

This recipe showcases a stunning beef tenderloin seasoned with a robust peppercorn crust. It's perfect for a special occasion or a celebratory dinner, delivering impressive restaurant-quality results at home.

Prep Time: 15 minutes

Cook Time: 25-30 minutes (depending on desired doneness)

Servings: 4-6

Main Ingredient - Beef Tenderloin

Ingredients:

• 1 (4-5 pound) beef tenderloin, trimmed
• 2 tablespoons olive oil
• 1 tablespoon whole black peppercorns, crushed
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter, softened (optional)
• Fresh herbs for garnish (optional: thyme, rosemary)

Instructions:

1. Temper the Meat: Remove the beef tenderloin from the refrigerator 30 minutes before cooking to bring it to room temperature, ensuring even cooking. Pat it dry with paper towels.

2. Craft the Crust: Combine the crushed black peppercorns, kosher salt, and freshly ground black pepper on a plate. Roll the tenderloin in the mixture to evenly coat it with the peppercorn crust.

3. Sear for Flavor: Heat a cast-iron skillet or oven-safe pan over high heat until very hot. Add olive oil and swirl to coat. Carefully place the tenderloin in the pan and sear for 2-3 minutes per side, undisturbed, for a beautiful golden brown crust.

4. Optional Basting (for extra richness): Add the softened butter (if using) to the pan and baste the tenderloin with the melted butter for a minute or two.

5. Roast to Perfection: Transfer the pan with the seared tenderloin to a preheated 400°F oven. Roast for 20-25 minutes, or until the internal temperature reaches your desired doneness:

   • Rare: 125°F
   • Medium-rare (recommended): 135°F
   • Medium: 145°F
   • Medium-well: 155°F

   Use a meat thermometer inserted into the thickest part of the meat for the most accurate reading.

6. Rest and Slice: Transfer the roasted tenderloin to a cutting board and tent with foil. Let it rest for 10 minutes before slicing. This allows the juices to redistribute for a more tender and flavorful steak.

7. Serve and Impress: Slice the tenderloin against the grain and arrange on a platter. Garnish with fresh herbs (optional) and serve with your favorite sides.

Tips:

• Patting the meat dry ensures a good sear on the crust.
• A cast-iron skillet is ideal for high heat searing but any oven-safe pan can be used.
• If your tenderloin is very thick, you may need to adjust the roasting time slightly.
• Allow the leftover roasted beef tenderloin to cool completely before storing it in the refrigerator for up to 3 days.