PEPPERCORN ROASTED BEEF TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
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.
FILLET WITH PEPPERCORN SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
- Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
- Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.
SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM SAUCE
Sophisticated yet comforting, this sauce is a sure-fire crowd pleaser.
Provided by Martha Holmberg
Categories Main Course
Yield Yields about 2 cups
Number Of Ingredients 21
Steps:
- Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours.
- Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.
- In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside.
- Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.
- Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for 15 minutes.
- Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook, stirring occasionally, until tender, about 3 minutes.
- Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes. Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to 20 minutes. Discard the thyme sprigs.
- Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook, stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy cream, about 20 minutes.
- Remove from the heat and whisk in the Parmigiano, mustard, lemon juice, and Worcestershire sauce. Once the cheese has melted, season to taste with more salt, pepper, or lemon juice.
- Slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef. Serve the beef with the sauce.
Nutrition Facts : ServingSize 8, Calories 710 kcal, Fat 480 kcal, SaturatedFat 26 g, TransFat 54 g, Carbohydrate 7 g, Protein 42 g, Cholesterol 230 mg, Sodium 720 mg, UnsaturatedFat 22.5 g
PEPPERCORN-CRUSTED BEEF TENDERLOIN
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
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.
FILET MIGNON WITH WHISKEY CREAM SAUCE
For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings. My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate.
Provided by Brianna Storer
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring filets to room temperature.
- On a plate combine the pepper and rosemary.
- Salt both sides of filets, then press one side into pepper mixture to form a crust.
- In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
- Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
- Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
- For the sauce, combine broth and pepper. Reduce to half.
- Add whiskey, cream and mustard; reduce to desired amount.
- Remove from heat and swirl in butter. Allow to cool slightly to thicken.
- Serve steaks whole or slice thinly and top with sauce.
PEPPER-CRUSTED BEEF TENDERLOIN
A coffee-enhanced rub lends robust flavor to juicy beef tenderloin. I often prepare this recipe for my family around the holidays instead of the traditional turkey or ham. The rich mashed potato stuffing adds an extra-special touch.-Rebecca Anderson, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Pour 1 cup wine into a shallow dish; add the beef and turn to coat. Cover and refrigerate at least 1 hour. , Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash with cheese, milk, 2 tablespoons butter, bacon, horseradish sauce, 2 garlic cloves, garlic salt and chives if desired; set aside., Drain and discard marinade. In a small bowl, combine the coffee, brown sugar, pepper and 1 teaspoon salt; rub over beef. Cut a lengthwise slit down the center of the tenderloin to within 3/4 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic wrap; mound potato mixture over the center. Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a serving platter. Cover and let stand for 10 minutes., Meanwhile, in a small skillet, cook onion and remaining garlic in oil and remaining butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in the lemon juice, remaining wine and salt. Slice tenderloin; serve with sauce.
Nutrition Facts : Calories 356 calories, Fat 17g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 658mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.
PEPPER-CRUSTED BEEF TENDERLOIN WITH MUSHROOMS
My dad, an incredible person and cook, taught me to make this tenderloin. Whenever I want to make a special, memorable meal to celebrate with our friends, I choose this. -Cindi Breazeale, Granbury, Texas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Tuck thin tail end of tenderloin under roast for even thickness; tie beef at 3-in. intervals with kitchen string. Place in a large resealable plastic bag. Add Worcestershire sauce, salt, Beau Monde seasoning and lemon juice. Seal bag and turn to coat. Refrigerate 1 hour., Drain beef, discarding marinade. Sprinkle beef with pepper. Prepare grill for indirect heat, using a drip pan. Place beef over drip pan and grill, covered, over indirect medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 1-1/4 hours, turning and basting with 1/4 cup melted butter. Remove roast from grill; tent with foil. Let stand 15 minutes before slicing., Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Saute mushrooms with salt and pepper until tender, 8-10 minutes. Stir in lemon juice. Cut string and slice beef. Serve with mushrooms.
Nutrition Facts :
BEEF TENDERLOIN WITH PEPPERCORN CRUST AND WHISKEY SAUCE
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
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
BEEF STEAKS WITH PEPPERCORN SAUCE
Provided by Tarla Thiel
Categories Beef Quick & Easy Steak Summer Bon Appétit Pasadena California
Yield Serves 2
Number Of Ingredients 7
Steps:
- Season steaks with salt and generous amount of cracked pepper. Melt butter in heavy large skillet over high heat. Add steaks and cook to desired degree of doneness, about 4 minutes per side for rare. Transfer steaks to plate. Tent with foil to keep warm. Remove skillet from heat. Add brandy to skillet and ignite with match. Return skillet to heat and bring brandy to boil, scraping up any browned bits. Add cream and green peppercorns and boil until reduced to sauce consistency, about 2 minutes. Whisk in mustard. Season sauce with salt if necessary. Pour sauce over steaks and serve immediately.
FILET MIGNON WITH CREAMY PEPPERCORN SAUCE
These beef tenderloin steaks are served with a wonderful bourbon-laced cream sauce.
Provided by Diana Rattray
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- Heat olive oil in a medium skillet over high heat until hot. Sprinkle tenderloin steaks with kosher salt and pepper. Sear the steaks on both sides in the skillet.
- Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat for 4 to 6 minutes on each side or until meat thermometer registers 125 F for rare or 135 F for medium-rare (145 F for medium).
- Add bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze the pan, scraping up the browned bits from the bottom of the pan. Add minced garlic, peppercorns, basil, oregano, and salt; cook, stirring, for 1 minute. Add whipping cream; bring to a boil.
- Cook, stirring frequently, for 6 to 7 minutes or until sauce is reduced by half; remove from the heat. Whisk in sour cream.
- Spoon the sauce over steaks.
- Garnish with chopped fresh parsley, if desired.
- Serve with hot cooked rice or baked potatoes.
- Enjoy!
Nutrition Facts : Calories 773 kcal, Carbohydrate 46 g, Cholesterol 161 mg, Fiber 12 g, Protein 65 g, SaturatedFat 13 g, Sodium 2991 mg, Fat 39 g, ServingSize 2 servings, UnsaturatedFat 23 g
BEEF TENDERLOIN WITH PEPPERCORN CRUST AND WHISKEY SAUCE
Yield 6 servings
Number Of Ingredients 18
Steps:
- For Sauce: Brown beef bones, shallots, garlic and carrots in heavy saucepan over medium heat, stirring occasionally, about 20 minutes. Add whiskey, increase heat and boil until liquid is reduce 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. For Beef: Preheat oven to 350 degrees. 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 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 130 degrees for rare, about 30 minutes. Let beef stand 10 minutes. Slice beef and arrange on plates. Brings sauce to simmer. Spoon over beef.
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PEPPERCORN-CRUSTED BEEF TENDERLOIN RECIPE - EATINGWELL
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Category Healthy Beef RecipesCalories 184 per servingTotal Time 1 hr 15 mins
- Preheat a gas grill (with all burners lit) to 400 degrees F or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).
- Coarsely crack peppercorns with a small heavy skillet (or saucepan), in a mortar and pestle or in a spice grinder.
- Tie kitchen string around tenderloin in several places so the meat will hold its shape as it cooks. Rub with oil, sprinkle with salt and coat with the cracked peppercorns.
- If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Place the tenderloin on the unheated side of the grill rack. Close the lid and roast undisturbed for 20 minutes.
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- Set on a rack set into a baking sheet; refrigerate for at least 3 hours, but up to 18 hours (see Recipe Note #3)
- Remove roast from refrigerator a half hour to an hour before you plan to start cooking. Dry any accumulated moisture from the tenderloin with paper towels.
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- Preheat the oven to 425°. Rub the tenderloins all over with olive oil and season with salt and the cracked peppercorns. Set the tenderloins on a large, heavy-gauge rimmed baking sheet, allowing space between them, and roast in the upper third of the oven for 20 minutes.
- In a medium bowl, mix the bread crumbs with the Parmesan, anchovies, garlic, thyme and parsley. Blend in the 2 tablespoons of olive oil and season the crumbs with salt and pepper.
- Carefully pack the bread crumbs on top of each tenderloin. Lower the oven temperature to 400° and roast the meat for about 20 minutes, or until an instant-read thermometer inserted in the center registers 130° for medium-rare. Using 2 long spatulas, transfer the tenderloins to a carving board and let rest for 15 minutes.
- Meanwhile, set the baking sheet over 2 burners. Add the wine and bring to a simmer over moderately high heat, scraping up any browned bits from the bottom. Strain the wine into a medium saucepan and simmer over high heat until reduced to 1/2 cup. Whisk in the veal demiglace and bring to a boil; simmer for 3 minutes. Remove from the heat and let the sauce stand for 5 minutes. Whisk in the butter, 1 tablespoon at a time, and season the sauce with salt and pepper.
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- Fold the thin ends of the tenderloin against the rest of the roast and use kitchen twine to tie it off every inch or so to hold it together.
- Place the tenderloin on a roasting rack with the potatoes under the beef. Season the tenderloin generously with salt and press the crushed peppercorns all over the surface of the meat, making sure to coat all sides. Coat the potatoes in salt, pepper and olive oil. Insert a meat thermometer into the tenderloin and transfer into the preheated oven until the beef registers 120 to 125 degrees F for medium-rare/rare, about 20-25 minutes.
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