Time: 35 min.
Complexity: easily
Servings: 24

Beef tenderloin baked according to this simple recipe from Ree Drummond turns out super juicy and flavorful, but its most delicious part is the crispy pepper crust. To achieve this, roll the tenderloin in a mixture of crushed peppercorns of three colors (white, black, and pink) before baking, thoroughly coating the surface. Use the finished tenderloin in sandwiches or serve with side dishes.

Ingredients:

• 2 whole beef tenderloins, trimmed (1-1.3 kg)
• 1/4 cup olive oil
• 1 cup crushed peppercorns of three colors
• Buns, for serving
• Grainy brown mustard for serving
• Horseradish, for serving

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

beef, black pepper, white peppercorns, pink pepper, sandwich buns, whole grain mustard, creamy horseradish

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Preparation:

Step 1
• Preheat oven to 245°C.
Step 2
• Brush the tenderloin with olive oil and coat with crushed pepper. Place the meat on a baking sheet and roast for 20-25 minutes. Let rest for at least 5 minutes before slicing thinly.
Step 3
• Serve with buns, grainy mustard and horseradish.

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