The best roast beef tenderloin!
- 1 beef tenderloin trimmed, about 5-6 lbs
- neutral oil
- 1/2 cup peppercorns crushed
Pat the tenderloin dry with paper towels. Season with salt. Soak some butcher string in oil then tie the tenderloin every 1 inch or so, being sure to tuck in the tails so that the tenderloin is an even thickness throughout.
Rub the tenderloin with oil and coat in crushed peppercorns. Heat the oven to 475°F.
Place the tenderloin on an oiled roasting rack over a rimmed baking sheet and insert a meat probe set for your desired doneness. When the oven is hot, place the tenderloin in the oven and roast at 475°for 20 minutes.
Turn the heat down to 200°F and roast until the center is 120°-125°F for rare to medium rare, about 2-2.5 hours, depending on size.
Once the meat reaches your desired temperature, remove from the oven, tent with foil and let rest for minimum 10 minutes. Slice into 1 inch pieces, arrange on a platter, and enjoy.
Classic Creamy Peppercorn
Add 1/4 cup brandy or cognac to a pan and reduce slightly over medium heat. Stir in 1/2 cup no sodium beef broth and 1/3 cup cream. Add 1-2 tsp crushed whole peppercorns and simmer, stirring occasionally, until thickened to your liking. Season with salt to taste.
Mustard Cream Sauce
Add 1/4 cup white wine to a pan and reduce slightly over medium heat. Stir in 2 tbsp dijon mustard and 3/4 cup heavy cream. Bring to a gentle simmer, stirring occasionally, until thickened to your liking. Season with lots of freshly cracked black pepper and salt to taste.
Garlic Soy Chimichurri
Combine 2 tbsp toasted sesame oil, 2 tbsp rice vinegar, 1 tsp soy sauce, 2 cloves crushed garlic, and 1/4 cup chopped cilantro in a small bowl and let sit for 10 minutes for the flavors to meld.
Garlic Herb Butter
Melt 1/2 cup butter with 4 cloves crushed garlic in small pan over low heat. Remove from the heat and stir in 2 tbsp chopped fresh herbs (rosemary, sage, thyme) and season with salt and freshly ground pepper to taste.
Combine 2 tbsp Sichuan chili oil, 2 tbsp soy sauce, 2 tbsp toasted sesame oil, 1 tbsp black vinegar, 2 cloves crushed garlic, 2 thinly sliced scallions, and 1 tbsp chopped cilantro to a small bowl and let sit for 10 minutes for the flavors to meld.
Wasabi Cream Sauce
Combine 2 tbsp sour cream, 2 tbsp mayonnaise, 1/2-1 tbsp wasabi and 2 thinly sliced scallions in a small bowl and let sit for 10 minutes for the flavors to meld.
Red Wine Shallot
Add 1 tbsp butter and 1 thinly sliced shallot to a pan and sauté over medium low heat. Sprinkle on 1 tbsp flour and cook lightly. Slowly stream in 3/4 cup stock and 1/4 cup red wine while whisking. Simmer and thicken, season with salt and pepper to taste.
Serving: 7oz | Calories: 422kcal | Carbohydrates: 0.01g | Protein: 55.4g | Fat: 20.6g | Saturated Fat: 7.8g | Cholesterol: 166mg | Sodium: 122mg | Potassium: 782mg | Fiber: 0.01g | Sugar: 0.01g