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Whole Roasted Beef Tenderloin With a Green Peppercorn Butter Recipe

Whole Roasted Beef Tenderloin With a Green Peppercorn Butter Recipe

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Whole Roasted Beef Tenderloin With a Green Peppercorn Butter

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Ingredients:

Serving

4 -5 lbs whole beef tenderloin
1 tbsp black peppercorns, crushed (not ground )
1 tbsp kosher salt
1 tbsp dijon mustard
1 tbsp minced garlic
1 1/2 tbsp olive oil
1 tbsp olive oil (to sear the tenderloin)
1 tbsp butter (to sear the tenderloin)
1/2 cup unsalted butter
1 tbsp drained green peppercorn , rough chopped (they usually come packed in a brine or water , available at specialty food stores)
1 shallot, minced very fine
1 tsp fresh lemon juice
1/2 tsp dijon mustard
1/4 tsp worcestershire sauce
1/4 cup fresh parsley, fine chopped
gorgonzola, crumbles
onion rings, very thin sliced and fried

Directions:

Marinade/Rub - In a small bowl, add the black peppercorns (crushed) not ground. To crush my peppercorns I put them in a small baggie and use a meat mallet or rolling pin and just hit them until they are roughly crushed. Add the salt, dijon mustard, garlic, olive oil and mix well. Take this mixture and rub all over the meat very well. Put the meat in a glass not metal pan and cover with plastic wrap and let marinate all day. At least 4 hours, but I have even let it go overnight and it tasted great.
Butter - In a small bowl, add the butter, green peppercorns drained and rough chopped, shallot, lemon juice, dijon mustard, worcestershire and parsley. Mix well. Then spread on a small piece of parchment paper or plastic wrap. Wrap it up and form in a small log shape. Refrigerate until firm. The butter will be cut in small rounds and added to each slice of beef when served.
Steak - Three things to remember. First, always let the beef come to room temperature before cooking. Second, the ends are always thinner, so I fold them in and then tie them with a piece of kitchen twine to make the ends approximately the same size as the rest of the tenderloin. If you didn't wrap the ends in, they would be well done while the rest of the tenderloin was still raw. And third, the key is a good pan sear in a heavy pan on the stove. On medium high to high heat (cast iron or oven proof pan) heat up the butter and oil and pan sear the room temperature tenderloin until brown on each side. Not too long - just long enough to a nice crust.
Once your tenderloin is golden brown, remove from the heat and transfer to the oven; 450 degrees for about 8-10 minutes. Trust me - there is NO MAGIC time. Everyone's oven, pans and meat are different. There isn't that perfect time that works every time and even when I cook this recipe, each time it is a bit different and it should be, that is normal. I have 2 tenderloins in the freezer. One is flatter and the other thicker, both the same weight. And it is common sense that they will take different times to cook, so just remember that using a thermometer is really the only way to test and to make sure the meat is cooked to the right temperature.
After 8-10 minutes check the temperature using a meat thermometer; and I take 2 readings to make sure you get an accurate read. Remove the tenderloin just before your tenderloin reaches that perfect temperature as the tenderloin once removed will continue to cook as it rests. I remove at these temperatures as the meat will usually go up 3-5 degrees as it rests. So, 120 for rare; 130 for medium rare; 140 for medium; and 150 for medium well to well.
Once the beef reaches the correct temperature, remove from the oven and from the pan, cover with foil and let rest 10-15 minutes before slicing.
Serve - Slice the tenderloin and serve with a slice of the chilled peppercorn butter. It will melt and drizzle all over the steak.
Garnish - If you want, a few crumbles of gorgonzola cheese are a nice touch, just a few. Or another favorite is just a few very thin fried onion rings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1033.56 Kcal (4327 kJ)
Calories from fat	600.91 Kcal
		% Daily Value*
Total Fat	66.77g	103%
Cholesterol	354.06mg	118%
Sodium	543.14mg	23%
Potassium	1243.28mg	26%
Total Carbs	4.16g	1%
Sugars	1.67g	7%
Dietary Fiber	0.74g	3%
Protein	96.32g	193%
Vitamin C	5.7mg	9%
Vitamin A	0.2mg	7%
Iron	7.2mg	40%
Calcium	82.1mg	8%

Amount Per 100 g
Calories	259.32 Kcal (1086 kJ)
Calories from fat	150.77 Kcal
		% Daily Value*
Total Fat	16.75g	103%
Cholesterol	88.84mg	118%
Sodium	136.28mg	23%
Potassium	311.94mg	26%
Total Carbs	1.04g	1%
Sugars	0.42g	7%
Dietary Fiber	0.19g	3%
Protein	24.17g	193%
Vitamin C	1.4mg	9%
Vitamin A	0.1mg	7%
Iron	1.8mg	40%
Calcium	20.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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