Peppercorn-Crusted Beef Tenderloin

Name: Peppercorn-Crusted Beef Tenderloin
Yield: Serves 8 to 10
Ingredients: 1 whole beef tenderloin (about 4 pounds, and 3 inches in diameter), trimmed and tied, pages 118–119; or have your butcher do this for you); Olive oil; 1 tablespoon plus 1 teaspoon coarse salt; 1 tablespoon whole green peppercorns, coarsely ground

January 26, 2012

Tenderloin is widely considered one of the best sections of beef for roasting; it becomes meltingly tender during cooking. It’s also one of the more expensive cuts, so you’ll want to take care to cook tenderloin properly. Fortunately, this is spectacularly easy to do. The tenderloin is first seared on the stove, but this step is optional. (The roast will be just as delicious if it’s not seared, but many people prefer the look—and texture—of a nicely browned crust.) If you decide not to sear the roast, you will need to increase the cooking time a bit. Just keep checking the temperature of the meat, until it registers 125°F.

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