South Beach Diet Pepper Crusted Tenderloin Of Beef Food

PEPPERCORN ROASTED BEEF TENDERLOIN

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.

SOUTH BEACH DIET - PEPPER CRUSTED TENDERLOIN OF BEEF

Steps:

• Preheat the oven to 375°F.
• Bring water to boil in a small saucepan.
• Immerse the onions in boiling water for about 2 minutes, then shock them with cold water.
• Cut off the root tip of each onion and squeeze it out of the skin.
• Heat 2 Tablespoon of the olive oil in a large skillet over medium heat.
• Add the shallots and saute for 2 minutes or until tender.
• Rub the beef with olive oil.
• Combine the pepper, salt, garlic, rosemary and orange zest, if using, and pat the mixture on the beef.
• Increase the heat to high and sear the beef in the pan on all sides.
• Add the pearl onions and place the skillet directly in the oven.
• Roast until a thermometer reads 145 degrees for medium rare.

PEPPER-CRUSTED BEEF TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 400F°.
• Trim fat from tenderloin; fold under 3 inches of small end.
• Rub the tenderloin with oil.
• Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt.
• Rub the tenderloin with crumb mixture; coat with cooking spray.
• Place tenderloin on the rack of a broiler pan or roasting pan.
• Insert a meat thermometer into thickest portion of tenderloin.
• Bake for 30 minutes.
• Increase oven temperature to 425F° (do not remove roast from oven).
• Bake an additional 10 minutes or until the thermometer registers 140° (medium-rare) to 155° (medium).
• Place the tenderloin on a platter, and cover with foil.
• Let stand 10 minutes for tenderloin to reabsorb juices.
• (Temperature of roast will increase 5° upon standing.).
• Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl.
• Serve with the beef.

PEPPER-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
• Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.

STEAK AU POIVRE (SOUTH BEACH)

Steps:

• In a small bowl, combine the crushed garlic and 1 tsp peppercorns. Press as small amount of the mixture onto each side of the steaks.
• Heat a large nonstick skillet coated with olive oil cooking spray over medium heat.
• Arrange the steaks in the skillet so they do not overlap and cook, turning frequently, for 10 minutes, or until center of steak is 160 degrees.
• Remove steaks and keep warm.
• Clean the skillet, coat with cooking spray, and place over medium heat.
• Add the onion, bell peppers, and minced garlic an cook, stirring occasionally, for 5 minutes.
• Spoon the mixture over the steaks.
• In a small bowl, combine the bouillon granules, paprika, water, milk, and remaining 1/2 tsp peppercorns. Pour into skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup.
• Spoon sauce over steaks and serve immediately.

PEPPERCORN-CRUSTED BEEF TENDERLOIN

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.