Peppercorn and Herb Crusted Beef Tenderloin

The beef tenderloin is a magical slice of meat and the nearly tender cut of beefiness there is. When cooked whole so sliced information technology is wildly popular at dinner parties, weddings, etc. and when the tenderloin is cut into thick slices prior to cooking, information technology transforms into the infamous Filet Mignon touted past many as the "King of Steaks". We are hosting a dinner party so we volition leave it whole... let'southward become this party started, right!

Herb and Pepper Crusted Beefiness Tenderloin with Flossy Horseradish Sauce

Prep time: thirty min | Melt time: 25-30 min | Total Time: 60 min | Servings: 12

Ingredients

Creamy Horseradish Sauce

• i/2 cup mayonnaise

• 1/two cup sour foam

• i/4 cup prepared horseradish (you tin can also utilize fresh; whether store bought or fresh the corporeality can be adjusted to your liking)

• 1 Tbsp fresh squeezed lemon juice

• one Tbsp Dijon mustard

• Table salt and Pepper to gustatory modality (offset with 1/2 tsp salt & 1/iv tsp pepper)

• Optional: a few dashes of Worcestershire sauce or Tabasco

The Rest of the Ingredients

• Trimmed beefiness tenderloin (we are using a 5-6 lb just this recipe can be used for any size)

• 2 Tbsp fresh chopped rosemary

• 2 Tbsp fresh chopped sage

• 2 Tbsp fresh chopped thyme

• ii Tbsp coarse basis salt

• two Tbsp whole peppercorns, roughly crushed with a mallet

• ane/2 cup olive oil

• one stick of butter

• 2 garlic cloves, crushed and peeled

Equipment

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• Mixing bowl for sauce

• Citrus squeezer

• Meat mallet (for peppercorns)

• Ziploc pocketbook (for peppercorns)

• Aluminum foil

• Blistering pan with rack

• Cutting board with juice well

• Carving knife and fork

• Trimming knife

• Digital thermometer

• Cooking twine

Directions

Brand the Creamy Horseradish Sauce

i. I'm listing this advice as the offset teaching to ensure you will read information technology: this sauce should be served chilled and gets better with fourth dimension. If you tin can make information technology the dark before information technology will give the flavors more time to meld, if you make information technology the day of endeavour to give it 4 hours in the refrigerator before serving. If you can't do either you are non at a loss, it's still skilful.

2. Here'due south where it gets hard... place all ingredients in a mixing bowl and stir until composite. Can you handle it?

3. Adjust flavors to your liking. We like the lemon flavor to shine through and sometimes add a bit more. I personally similar a little more pepper kick and add together more when Beth's not looking.

iv. Cover with a lid. Slap in fridge for 4+ hours. Done.

Prepare and Roast the Tenderloin

1. Make sure the tenderloin is out of the fridge for at to the lowest degree 1 hour, upward to 2 hours, before cooking to ensure it'south at room temperature when it goes in. Don't exist scared, information technology'due south about to roast at 475°F.

2. Trim your tenderloin. Even if y'all asked your butcher to trim the tenderloin, they probably didn't spend the time it truly needs. If the entire membrane is still on (white fatty casing of the meat), try to pull as much of that off by paw. This can be washed in conjunction with removing the "chain" once the chain is visible. The chain is a narrow strip of meat loosely fastened to the main piece of meat. It may await not bad, and it is for stew, stir-fry'due south, etc. just it's non a function of the tenderloin you are serving – remove it and save it for some other recipe. Now starting time to trim off all connective tissue, visible fatty and argent skin. I practise an alright job of showing you how to practice this in our video and there are likewise aplenty instructions on the internet. At the end of the day, you want to see blood-red muscle and as little white fat as possible before tying it upwards.

3. Necktie your tenderloin with cooking twine. The purpose of this is to have a consequent circumference or girth, end to finish, so it roasts evenly. Fold the narrow tail of the tenderloin back under itself and try to mold the fat end with the larger lobe of meat to match the width of the folded end. You can at present showtime tying private twine pieces every few inches or employ some fancier methods using i long string, I'1000 still trying to master this technique.

4. Prepare your rub. If you oasis't crushed your peppercorns at this point, put them in a thick Ziploc purse, get out your wood cutting board and mallet, and now hammer away until you have a agglomeration of croaky peppercorns in the bag. Nosotros aren't looking to make ground pepper here; you desire it chunky. At present put all the chopped herbs, salt and cracked peppercorns in a mixing bowl with the olive oil. Stir it effectually with a fork until y'all have a paste consistency.

5. Preheat your oven to 475°F massage your meat with the rub. Place your trimmed and tied tenderloin on the rack that sits in the baking pan and showtime to coat the entire outside with your rub. Massage it into all areas of the meat, push some down into the tied areas, etc. Yous want it fully coated and ready to roast.

6. Insert your meat thermometer into the cease of the tenderloin and put the roast in the oven at 475°F. When the tenderloin gets to 120°F it volition be rare later information technology rests, we prefer medium-rare and pull it from the oven at 125°F. This is where multi-probed digital thermometers smooth. We like to stick one in each end of the tenderloin and when the slowest cooking end gets to 125°F we remove the tenderloin (i.due east. fastest cooking end may exist at 130°F, nosotros still wait until slowest cooking end hits 125°F to take it out of the oven).

7. While the roast is cooking, put a stick of butter in a pocket-sized saucepan over medium-loftier heat and as information technology starts to melt add your peeled and crushed garlic cloves. Stir this continuously until the butter is bubbling and begins to brown. This is going to infuse garlic flavour into the browned butter. Discard the garlic and be ready to cascade this browned, infused with garlic butter over the tenderloin when we take it out of the oven.

8. Once the tenderloin hits your desired temperature, remove information technology from the oven, pour the butter over the roast and put it on the counter lightly covered with aluminum foil. We are going to let the tenderloin rest for x minutes prior to carving.

9. It's had its nap, now cleave information technology upwardly. Place the tenderloin on a cutting lath and cutting information technology to your desired thickness, nosotros typically go with 3/4" slices. Serve information technology to your guests with the creamy horseradish sauce and wait for the applause!

We hope you honey this recipe equally much as we practise. If you make this recipe, please give it a rating, permit us know in the comments below and tag us on Instagram @zestesrecipes and #zestesrecipes. We would beloved to run across your photos!

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Source: https://www.zestesrecipes.com/recipes/herb-and-pepper-crusted-beef-tenderloin-with-creamy-horseradish-sauce

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