Pepper-crusted beef tenderloin in the oven
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Beef tenderloin is the most tender and expensive cut of beef, requiring careful cooking, so if you decide to cook it, be sure to get a meat thermometer. The tenderloin is rubbed with a mixture of salt, sugar, and crushed peppercorns and baked at a high temperature with a thermometer inserted into the meat. Medium-rare is the ideal doneness for this cut. Immediately drizzle the tenderloin with melted garlic butter for an even more flavorful crust. Let the meat rest for a few minutes, then serve thinly sliced.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 whole beef tenderloin, trimmed of all visible fat
- 2 teaspoons of sugar
- 0.5 cups tricolor peppercorns, crushed
- 110 g butter
- 2 cloves garlic, crushed
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Recipes with similar ingredients: beef, pink pepper, allspice, black pepper
Cooking the dish according to the recipe:
- Preheat oven to 245°C.
- Place the tenderloin on the grill rack. Sprinkle generously with coarse salt and sugar to intensify the flavor.
- Rub the entire surface of the meat with crushed pepper. Insert a meat thermometer into the tenderloin and place in the oven. Bake until the meat reaches 125°F (48°C) or 122°F (50°C) for medium-rare. This will take approximately 20-25 minutes, depending on the raw meat's temperature.
- While the meat is roasting, melt the butter and garlic in a small skillet until lightly browned. Remove the garlic and discard.
- Remove the cooked meat from the oven and carefully drizzle with garlic oil (it should sizzle as it hits the meat). Cover the tenderloin loosely with foil and let rest for 10 minutes, then slice.
Categories:
recipe / Oven / Dinner / Festive dishes / Dinner party / Main courses / Meat / Ree Drummond
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