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Salt-, Peppercorn- and Herb-Crusted Beef Tenderloin Recipe

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This recipe for Salt-, Peppercorn- and Herb-Crusted Beef Tenderloin is from Adcox Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil, plus additional for pan
1 (3 1/2 lb) beef tenderloin, at room temperature
2 c. kosher salt
3 T. coarsely chopped fresh rosemary
3 T. dried pink peppercorns, crushed
1 1/2 c. all-purpose flour
2 large egg whites
8 fresh bay leaves for garnish (optional)
Directions:
Directions:
Preheat oven to 450ºF and arrange a rack in upper third; lightly brush a shallow baking pan with oil. Rinse beef and pat dry. Heat oil in a large skillet over moderately high heat until hot but not smoking. Add beef and brown on all sides, turning, about 8 minutes. Transfer to prepared pan. Let stand 10 minutes.

Meanwhile, whisk together salt, rosemary, crushed peppercorns and flour. Add egg whites and 1/2 cup plus 2 tablespoons water; stir until it is the consistency of a paste. Pat onto top and sides of beef (not bottom), coating completely.

Roast until an instant-read thermometer inserted in center by 2 inches registers 120ºF for medium-rare, about 30 minutes. Remove from oven and let stand 10 minutes.

Chip off crust (discard) and slice beef. Arrange on serving platter. Garnish with whole peppercorns and fresh bay leaves, if desired.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour, 30 minutes
Personal Notes:
Personal Notes:
Insert thermometer before applying salt paste. (Crust becomes rock hard during roasting.)

 

 

 

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