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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Peppercorn-Crusted Beef Tenderloin Recipe

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This recipe for Peppercorn-Crusted Beef Tenderloin is from Mom Z's Recipes #5, 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:  
3 lb beef tenderloin
1 Tbs olive oil
3 Tbsp rainbow peppercorns
4 tsp kosher salt
ROASTED GARLIC CREAM:
1 head garlic
2 tsp olive oil
1/2 tsp salt
freshly cracked black pepper
1 Tbsp unsalted butter
1 Tbsp all-purpose flour
1 c unsalted chicken stock
1/2 c heavy cream
Directions:
Directions:
Bring tenderloin to room temperature 30 minutes before cooking.
Heat oven to 400*
Pat tenderloin dry and rub with oil.
Crush peppercorns in a spice grinder.
Mix in a bowl with salt & press onto entire surface of tenderloin.
Bake at 400* for 45 minutes or until internal temp. reaches 137*
Let rest 5 to 10 minutes, until temp reaches 145* before slicing.
Serve with Roasted Garlic Cream Sauce.
Sauce directions:
Heat oven to 400*. Slice off top of 1/4 garlic head, exposing top of cloves.
Place on a piece of aluminum foil and drizzle with oil, 1/4 tsp salt and freshly cracked pepper.
Wrap in foil and roast 400* for 1 hour, until softened.
In skillet, melt butter over med. heat.
Stir in flour; cook for 1 minute.
Whisk in stock and heavy cream and squeeze in cooked garlic cloves, discarding skin.
Bring to a boil.
Simmer 8 to 10 minutes, until thickened.
Stir in remaining 1/4 tsp. salt and more cracked pepper.
Number Of Servings:
Number Of Servings:
8

 

 

 

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