{{ :recipes:pepper_crusted_tenderloin_bw-9_article.jpg?direct&200|}} ====== Pepper Crusted Beef Tenderloin Roast ====== /* Description */ Rubbing the raw tenderloin with an abrasive mixture of kosher salt, sugar, and baking soda transformed the surface into a magnet for the pepper crust. Cracking the pepper into rough pieces and sifting off any powdery grounds created the crunchiest crust and ideal textural contrast for the juicy tenderloin. In order to tame the heat of so much pepper, we simmered the cracked pieces in oil and strained them before use, replacing some of the complex flavors with orange zest and nutmeg. For a final touch, we serve the pepper-crusted tenderloin with a tangy fruit juice–based sauce. Pepper Crusted Beef Tenderloin Roast |**Preheat:** 300°|**Yield:** 10-12 servings|| |**Prep:** 0:20|**Rest:** 0:30|**Cook:** 1:10| ====== Ingredients ====== * 4 1/2 teaspoons kosher salt * 1 1/2 teaspoons sugar * 1/4 teaspoon baking soda * 9 tablespoons olive oil * 1/2 cup coarsely cracked black peppercorns * 1 tablespoon finely grated orange zest * 1/2 teaspoon ground nutmeg * 1 (6-pound) whole beef tenderloin, trimmed ====== Directions ====== - Adjust oven rack to middle position and heat oven to 300 degrees. Combine salt, sugar, and baking soda in bowl; set aside. Heat 6 tablespoons oil and peppercorns in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Using fine-mesh strainer, drain cooking oil from peppercorns. Discard cooking oil and mix peppercorns with remaining 3 tablespoons oil, orange zest, and nutmeg. - Set tenderloin on sheet of plastic wrap. Sprinkle salt mixture evenly over surface of tenderloin and rub into tenderloin until surface is tacky. Tuck tail end of tenderloin under about 6 inches to create more even shape. Rub top and side of tenderloin with peppercorn mixture, pressing to make sure peppercorns adhere. Spray three 12-inch lengths kitchen twine with vegetable oil spray; tie head of tenderloin to maintain even shape, spacing twine at 2-inch intervals. - Transfer prepared tenderloin to wire rack set in rimmed baking sheet, keeping tail end tucked under. Roast until thickest part of meat registers about 120 degrees for rare and about 125 degrees for medium-rare (thinner parts of tenderloin will be slightly more done), 60 to 70 minutes. Transfer to carving board and let rest for 30 minutes. - Remove twine and slice meat into 1/2-inch-thick slices. Serve. ====== Notes ====== Not all pepper mills produce a coarse enough grind for this recipe. For alternative methods for cracking peppercorns, see “Cracking Down on Peppercorns,” (related content). Serve with Red Wine–Orange Sauce or Pomegranate-Port Sauce (see related content), if desired. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Roast MainDish/Beef AmericasTestKitchen }} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Bread Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment CrockPot Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream Dessert/IceCream/Topping Dessert/Pie Dip-Spread Entertaining Grilling-BBQ Holiday Kid-Friendly MainDish MainDish/Beef AmericasTestKitchen MainDish/Poultry MainDish/Pork MainDish/Seafood Pasta Pizza Roast Salad Salad/Dressing Sandwich Seasoning Side Snack Soup Stew-Braise Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden Bon Appetit Chowhound FineCooking FoodWine GoodEats Gourmet HDawson AMarcos DMarcos JMarcos KMarcos JPhalen ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~