Pepper-Roasted Beef Tenderloin Recipe
The beef tenderloin is the perfect recipe for the holidays and for impressing friends and family. The flavor of the tender roast is boosted with generous salt and pepper marinate. The slight hint of mustard gives it a lovely depth.
Prep Time5 mins
Cook Time15 mins
Resting Time15 mins
Total Time20 mins
Servings: 10 people
Ingredients
- 4-5 pound beef tenderloin
- 2 tsp coarse salt
- 2 tsp black pepper coarsely grounded
- 1 tsp white pepper grounded
- 2 tbsp crushed garlic
- 1/2 cup Worcestershire sauce or
- 1/2 cup balsamic vinegar
- 3 sprig rosemary
- 3 sprig thyme
- 1 tsp olive oil
- 1/2 stick butter
Instructions
- Put all the ingredients except the beef and the butter in a sealed bag. Now put the tenderloin inside and move it around so that it is completely covered in the marinade. Seal the bag and let it marinate for at least 2 hours.
- Put the oven at 450 degrees. Heat an oven-proof skillet to high heat on the stove.
- Take out the meat and get it ready for searing. Make sure the meat is at room temperature. To sear, put the meat on the hot pan. It should sizzle and start searing immediately. Turn it around to make sure that all sides are seared.
- Once the meat is seared on all sides, take it off the heat. Put the butter in the pan and as it melts, move the tenderloin in it so that it coats the meat.
- Transfer the pan to the oven and let it roast. Check the temperature after about 5 minutes. Remember to not overcook the meat.
- Let the meat rest for at least 15 minutes in a warm place. Thinly slice and serve.
Notes
If you want to make a sauce with this roast, use the pan juices. Serve this roasted tenderloin with an equally special side-dish like roasted potatoes, grilled vegetables, or buttered asparagus.