Pepper Crusted Roast Beef Tenderloin
|3 pounds|| trimmed and trussed beef tenderloin, preferably center-cut|
|4 tablespoons||vegetable oil, divided|
|2 cloves||garlic, minced |
|2 to 6 tablespoons||mixed peppercorns, coarsely cracked (to taste)|
|1 teaspoon dried basil leaves |
|1 teaspoon dried oregano leaves|
Remove the beef from the refrigerator at least 2-1/2 hrs. before cooking. Preheat oven to 350F.
Using butchers twine, truss the beef tenderloin to make a uniform log. Or ask your butcher to truss the tenderloin when you purchase.
In a baking tray or roasting dish, combine salt, cracked peppercorns, basil and oregano. Lightly coat the tenderloin with 1 to 2 tablespoons of oil then coat with minced garlic and sprinkle with salt. Roll the tenderloin in the pepper mixture to evenly coat.
In a very large pan heat 2 tablespoons or oil and butter. Sear the tenderloin on all sides, approximately 10 minutes total. Transfer the seared loin to a baking tray or roasting dish, and place in the oven. Cook until the internal temperature reads the appropriate temperature on a probe thermometer inserted into the thickest part of the meat:
Rare: 120 to 125 F
Medium-rare: 130 to 135 F
Medium: 140 to 145 F
Medium-well: 150 to 155
Well done: 160F and above
Allow the roast to rest for approx. 10-15 minutes before serving.
To serve, cut across the grain of the beef with a carving knife.