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Pepper Crusted Roast Beef Tenderloin

3 pounds trimmed and trussed beef tenderloin, preferably center-cut
Saltto taste
4 tablespoonsvegetable oil, divided
2 clovesgarlic, minced
2 to 6 tablespoonsmixed peppercorns, coarsely cracked (to taste)
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 tablespoonsbutter
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Pepper Crusted Roast Beef Tenderloin - Instructions

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

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Pepper Crusted Roast Beef Tenderloin - Instructions Continued

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.

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