Best Peppercorn Beef Tenderloin Recipe

0
243


Mike Garten

This well-dressed roasted beef is the perfect centerpiece for a holiday gathering.

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Cal/Serv:
480

Yields:

12


servings

Total Time:

0

hours

55

mins

Peppercorn Beef Tenderloin

1
tbsp.

green peppercorns

1
tbsp.

black peppercorns

1


4-lb beef tenderloin, trimmed and tied with butcher’s twine

Horseradish Cream Sauce

1 1/2
tbsp.

unsalted butter

1


leek, whites only, sliced into half-moons

1
oz.

fresh horseradish, peeled and finely grated (1/4 cup)

Peppercorn Beef Tenderloin

  1. Heat oven to 425°F. Using meat mallet or bottom of heavy pan, coarsely crush peppercorns; transfer to small bowl. Strip leaves from rosemary, finely chop and add to same bowl along with honey and 1 teaspoon salt; mix to combine.
  2. With paper towels, pat tenderloin dry. Place on rimmed baking sheet and rub with spice mixture. Roast to desired doneness, 135°F for medium-rare, 35 to 45 minutes. Transfer to cutting board; let rest at least 10 minutes before slicing. Serve with Horseradish Cream Sauce.

Horseradish Cream Sauce

  1. Melt butter in medium saucepan on medium. Add leek and cook, stirring occasionally, until tender (do not let brown). Add vermouth and cook until syrupy, about 4 minutes. Stir in cream and simmer until reduced by half. 
  2. Remove from heat and stir in horseradish. Season with salt to taste. Makes about 11/2 cups.

Nutritional Information (per serving): Peppercorn Beef Tenderloin, About 385 calories, 27 g fat (10.5 g saturated fat), 26 g protein, 240 mg sodium, 2 g carb, 0 g fiberHorseradish Cream Sauce, About 95 calories, 9 g fat (5.5 g saturated fat), 1 g protein, 20 mg sodium, 4 g carb, 1 g fiber

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Source : Goodhousekeeping