Beef Tenderloin With Peppercorn Crust And Whiskey Sauce Food

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PEPPERCORN ROASTED BEEF TENDERLOIN



Peppercorn Roasted Beef Tenderloin image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

1 whole beef tenderloin, trimmed of all visible fat
Kosher salt
2 teaspoons sugar
1/2 cup tri-color peppercorns, crushed with a rolling pin
1 stick butter
2 cloves garlic, crushed

Steps:

  • Preheat the oven to 475 degrees F.
  • Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
  • Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
  • While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
  • Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.

PEPPERCORN-CRUSTED BEEF TENDERLOIN IN BLACKJACK BOURBON SAUCE



Peppercorn-Crusted Beef Tenderloin in Blackjack Bourbon Sauce image

This is a recipe from a cooking class I went to. Some work involved but very elegant. Serve it with my Boursin Mashed potatoes.

Provided by Chill

Categories     Roast Beef

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20

1 1/2 lbs beef neck bone (just use a chuck steak with bone in it, it's the bones that give the sauce flavor)
4 large shallots, coarsely chopped
6 garlic cloves, coarsely chopped
2 large shredded carrots (I bought shredded carrots)
1 cup Bourbon
1 tablespoon tomato paste
4 sprigs fresh thyme
2 teaspoons mixed peppercorns
2 cups chicken stock
2 cups beef stock
1/4 cup water
2 tablespoons cornstarch
salt
1/4 cup mixed peppercorn, lightly crushed
1 tablespoon cornstarch
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh oregano
2 tablespoons vegetable oil
1 beef tenderloin (about 2 lbs)
salt

Steps:

  • Blackjack Bourbon Sauce-.
  • Brown beef bones, shallots, garlic and carrots in a heavy saucepan over medium heat stirring occasionally, about 20 minutes. Add bourbon, increase heat and boil until liquid is reduced to one-half, about 5 minutes. Mix in tomato paste, thyme and peppercorns. Add both stocks. Boil until liquid is reduced to 1 cup or so. (About 20 mins). Strain through a sieve into a small pan. Throw out the solids. Combine the water and cornstarch in a small container and shake until combined. Pour into the sauce to slightly thicken. Season with salt.
  • Preheat oven to 350 deg. Mix peppercorns, cornstarch, thyme and oregano on a large plate. Brush the tenderloin with 1 tbsp oil and roll into the peppercorn mixture. In a large ovenproof pan, brown the tenderloin in 1 tbsp oil. Transfer skillet to oven and roast until a meat thermometer inserted into the center registers 130 degrees. Check loin after 25-30 minutes After cooking let the tenderloin rest 10 minutes. The temperature will come up several degrees. 140 degrees is medium. Slice and pour some of that wonderful sauce over top. ENJOY.

Nutrition Facts : Calories 466.7, Fat 15.2, SaturatedFat 3.9, Cholesterol 28.8, Sodium 648.5, Carbohydrate 29.9, Fiber 6, Sugar 4.2, Protein 15

PEPPERCORN-CRUSTED BEEF TENDERLOIN



Peppercorn-Crusted Beef Tenderloin image

An elegant option for when a crowd-pleasing classic entree is the way to go.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 4

1 whole beef tenderloin, about 4 pounds and 3 inches in diameter, trimmed and tied
Olive oil
1 tablespoon plus 1 teaspoon coarse salt
1 tablespoon whole green peppercorns, coarsely ground

Steps:

  • Heat oven to 475 degrees.
  • Let tenderloin rest at room temperature 1 hour. Pat meat with paper towels to dry, then lightly coat all over with oil. Sprinkle evenly with salt and ground peppercorns, gently pressing to help them adhere.
  • Set a cast-iron griddle or large roasting pan over two burners and heat over high until hot. Carefully rub griddle lightly with oil. (If using a roasting pan, add enough oil to barely coat the bottom of the pan.) Heat until hot but not smoking, then place the tenderloin on the griddle and sear on all sides, about 3 minutes per side. Use tongs to transfer beef to a rack set in a rimmed baking sheet.
  • Roast until an instant-read thermometer inserted into thickest part registers 125 degrees for medium-rare, 20 to 30 minutes. Let rest 10 minutes.
  • Transfer tenderloin to a carving board and slice to desired thickness (about 1/2 inch is a nice size) before serving.

PEPPERCORN-CRUSTED BEEF TENDERLOIN



Peppercorn-Crusted Beef Tenderloin image

Categories     Beef     Side     Roast

Yield Serves 8 to 10

Number Of Ingredients 4

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

Steps:

  • Prepare beef Heat oven to 475°F. Let tenderloin rest at room temperature 1 hour. Pat meat with paper towels to dry, then lightly coat all over with oil. Sprinkle evenly with the salt and ground peppercorns, gently pressing to help them adhere.
  • Sear beef Set a cast-iron griddle (or large roasting pan) over two burners and heat over high until hot. Carefully rub griddle lightly with oil (if using a roasting pan, add enough oil to barely coat the bottom of the pan) and heat until hot but not smoking, then place the tenderloin on the griddle and sear on all sides, about 3 minutes per side. Use tongs to transfer beef to a rack set in a rimmed baking sheet.
  • Roast Roast until an instant-read thermometer inserted into thickest part registers 125°F for medium-rare, 20 to 30 minutes. Let rest 10 minutes.
  • Carve and serve Transfer tenderloin to a carving board and slice to desired thickness (about 1/2 inch is a nice size) before serving.
  • Ingredients
  • Green peppercorns have a subtle fruity flavor, but black peppercorns can be substituted. Or you can coat the tenderloin evenly with a coating of finely chopped fresh horseradish, minced garlic, or chopped sturdy fresh herbs such as rosemary and thyme. These ingredients will scorch over high heat, so rub them on after the meat is seared, but before it goes into the oven (let cool briefly, or the meat will be too hot to handle).

WHOLE ROASTED BEEF TENDERLOIN WITH A GREEN PEPPERCORN BUTTER



Whole Roasted Beef Tenderloin With a Green Peppercorn Butter image

I know there are many recipes out there for a whole roasted beef tenderloin. I myself have several recipes, and I love them all. But this is always a favorite and very basic. You will have to purchase green peppercorns packed in water (Whole Foods or most specialty markets carry these, but some local grocers carry them as well) and the tenderloin itself which will be expensive, but it is worth it - this is just a classic simple dish. Besides, if you are going to buy an expensive cut of beef for a special occasion ... you want to treat it with respect and not cover up the flavor. It is five (5) ingredients for the marinade/rub; then pan seared in butter and oil and finished in the oven. A simple finish with a green peppercorn butter. It is perfectly elegant. This isn't an every day dish, but great for a holiday or special occasion. And if you don't want to make as much, simply cut the recipe in half. Prep time does not include the marinade time.

Provided by SarasotaCook

Categories     Steak

Time 30m

Yield 8-10 Slices of tenderloin, 8-10 serving(s)

Number Of Ingredients 17

4 -5 lbs whole beef tenderloin
1 tablespoon black peppercorns, crushed (not ground)
1 tablespoon kosher salt
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1 1/2 tablespoons olive oil
1 tablespoon olive oil (to sear the tenderloin)
1 tablespoon butter (to sear the tenderloin)
1/2 cup unsalted butter
1 tablespoon 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 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard (no yellow mustard)
1/4 teaspoon Worcestershire sauce
1/4 cup fresh parsley, fine chopped
gorgonzola, crumbles
onion rings, very thin sliced and fried

Steps:

  • 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.

Nutrition Facts : Calories 817, Fat 63.2, SaturatedFat 26.8, Cholesterol 229.2, Sodium 1045.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 57.7

BEEF TENDERLOIN WITH MUSTARD AND PEPPERCORNS



Beef Tenderloin With Mustard and Peppercorns image

Make and share this Beef Tenderloin With Mustard and Peppercorns recipe from Food.com.

Provided by Catherine from AL

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

3 -4 lbs beef tenderloin, fat trimmed
3 tablespoons Dijon mustard
1 1/2 tablespoons green peppercorns
8 fresh sage leaves
salt
4 bay leaves

Steps:

  • Preheat oven to 425.
  • Using sharp knife, cut meat lengthwise down center through 2/3 of the thickness. Spread the meat open and pound lightly to flatten slightly.
  • Spread meat with mustard and scatter peppercorns evenly, pressing into meat with hands. Sprinkle with course ground peppercorn blend.
  • Place sage leaves down the middle and tie meat back together with twine. Sprinkle outside with peppercorn blend and salt. Reshape tenderloin and place seam side down in shallow roasting pan. Slip bay leaves underneath twine.
  • Roast for 30 to 50 minutes. Let stand for 10 minutes before carving.

Nutrition Facts : Calories 565.4, Fat 41.5, SaturatedFat 16.6, Cholesterol 192.8, Sodium 198.5, Carbohydrate 0.4, Fiber 0.3, Sugar 0.1, Protein 44.8

BEEF TENDERLOIN WITH PEPPERCORN CRUST AND WHISKEY SAUCE



Beef Tenderloin With Peppercorn Crust and Whiskey Sauce image

Make and share this Beef Tenderloin With Peppercorn Crust and Whiskey Sauce recipe from Food.com.

Provided by lazyme

Categories     Roast Beef

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef neck bone
4 large shallots, chopped
6 garlic cloves, coarsely chopped
2 large carrots, coarsely chopped
1 cup whiskey
1 tablespoon tomato paste
1 teaspoon dried thyme
2 teaspoons four peppercorn blend
2 cups chicken stock
2 cups beef stock
1/4 cup four peppercorn blend, crushed
1 tablespoon cornstarch
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
2 tablespoons vegetable oil
2 lbs beef tenderloin, roast

Steps:

  • FOR SAUCE:.
  • Brown beef bones, shallots, garlic and carrots in heavy large saucepan over medium heat, stirring occasionally, about 20 minutes. Add whiskey, increase heat and boil until liquid is reduced by half, about 5 minutes. Mix in tomato paste, thyme, and peppercorns. Add both stocks and boil until liquid is reduced to 1 cup, about 20 minutes. Strain through fine sieve into heavy small saucepan. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate).
  • FOR BEEF:.
  • Preheat oven to 350ºF. Mix first 4 ingredients on large plate. Brush 1 tablespoon oil over beef. Roll beef in peppercorn mixture, coating completely. Season with salt.
  • Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add beef and brown on all sides, about 5 minutes. Transfer skillet to oven and roast until meat thermometer inserted into center of beef registers 130ºF for rare, about 30 minutes.
  • Let beef stand 10 minutes.
  • Slice beef and arrange on plates. Bring sauce to simmer. Spoon over beef.

Nutrition Facts : Calories 652, Fat 36.6, SaturatedFat 13, Cholesterol 132.3, Sodium 506.7, Carbohydrate 13.7, Fiber 2.4, Sugar 2.8, Protein 42.5

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