Best Black Pepper Crusted Beef Tenderloin Recipes

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BLACK PEPPER-CRUSTED ROAST BEEF WITH GRAVY



Black Pepper-Crusted Roast Beef with Gravy image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h50m

Yield 12 to 14 servings

Number Of Ingredients 9

One 8- to 10-pound beef top round roast
Kosher salt
1/2 cup coarsely ground black pepper
3 heads garlic, ends removed, turned on their sides and sliced into two halves through the middle to expose each clove of garlic
Olive oil, for drizzling
1 cup hearty red wine
1/2 cup Dijon mustard
3 cups enriched beef stock
Juice from 1/2 lemon

Steps:

  • For the meat: Preheat the oven to 500 degrees F.
  • Sprinkle the roast beef generously on all sides with salt and coat with the pepper. Put the roast on a rack in a roasting pan. Arrange the garlic halves in a single layer of foil with some foil to spare. Drizzle with olive oil and sprinkle with salt. Wrap the foil over the garlic into a little package and place in the oven. Roast 45 minutes, then set aside.
  • Meanwhile, place the roasting pan in the center of the oven and cook, undisturbed, for 20 minutes. Lower the temperature to 350 degrees F, and continue to cook until a thermometer inserted in the center of the meat registers between 135 and 140 degrees F for medium-rare, about 2 hours Remove the roast beef and place it on a cutting board to rest for 20 minutes. (The roast temperature will continue to increase as it rests; the end slices will be more well done.)
  • For the gravy: Pour off excess grease from the roasting pan, then add the wine and bring to a boil over a burner. Reduce the liquid by half and whisk in the mustard. Add the stock and simmer until the sauce thickens slightly, 8 to 10 minutes. Add the lemon juice. Season to taste.
  • Squeeze 4 of the garlic halves like lemons over the blender to release the flesh from the skins, allowing the flesh to fall into the blender. Ladle some of the gravy into the blender and blend until smooth. Whisk the garlic back into the gravy. Squeeze the remaining garlic halves directly into the gravy and use the back of a spoon to smash them into the gravy. Taste for seasoning.
  • Serve the roast whole on the platter to carve at the table with the gravy on the side, or arrange slices of beef on a platter and coat with a layer of the gravy.

BLACK PEPPER SPICE-RUBBED BEEF TENDERLOIN



Black Pepper Spice-Rubbed Beef Tenderloin image

Provided by Lillian Chou

Categories     Beef     Mustard     Roast     Father's Day     Dinner     Meat     Beef Tenderloin     Spice     Cinnamon     Cardamom     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1 1/2 teaspoons black peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons mustard seeds (preferably brown)
1/2 teaspoon whole cloves
1/2 teaspoon fennel seeds
4 green cardamom pods, crushed, reserving seeds and discarding pods
1 (1 1/2-inch) cinnamon stick, broken into small pieces
1 1/4 teaspoon coarse sea salt or kosher salt
1 (2-pounds) trimmed and tied center-cut beef tenderloin roast, at room temperature 30 minutes
1 1/2 tablespoons vegetable oil
Equipment: an electric coffee/spice grinder

Steps:

  • Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
  • Preheat oven to 350°F with rack in middle.
  • Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
  • Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).
  • Cut off string and slice beef. Serve warm or at room temperature.

PEPPER-CRUSTED BEEF TENDERLOIN WITH MUSHROOMS



Pepper-Crusted Beef Tenderloin with Mushrooms image

My dad, an incredible person and cook, taught me to make this tenderloin. Whenever I want to make a special, memorable meal to celebrate with our friends, I choose this. -Cindi Breazeale, Granbury, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

1 beef tenderloin roast (5 to 6 pounds)
1/2 cup Worcestershire sauce
2 tablespoons kosher salt
2 tablespoons Beau Monde seasoning
2 tablespoons lemon juice
2 tablespoons coarsely ground pepper
1/4 cup butter, melted
MUSHROOMS:
2 tablespoons butter
1 pound medium fresh mushrooms, quartered
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice

Steps:

  • Tuck thin tail end of tenderloin under roast for even thickness; tie beef at 3-in. intervals with kitchen string. Place in a large resealable plastic bag. Add Worcestershire sauce, salt, Beau Monde seasoning and lemon juice. Seal bag and turn to coat. Refrigerate 1 hour., Drain beef, discarding marinade. Sprinkle beef with pepper. Prepare grill for indirect heat, using a drip pan. Place beef over drip pan and grill, covered, over indirect medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 1-1/4 hours, turning and basting with 1/4 cup melted butter. Remove roast from grill; tent with foil. Let stand 15 minutes before slicing., Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Saute mushrooms with salt and pepper until tender, 8-10 minutes. Stir in lemon juice. Cut string and slice beef. Serve with mushrooms.

Nutrition Facts :

EMERIL'S BEEF TENDERLOIN WITH FRESH HORSERADISH AND BLACK PEPPER CRUST



Emeril's Beef Tenderloin with Fresh Horseradish and Black Pepper Crust image

Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10

One 3 1/2 pound beef tenderloin, trimmed
2 tablespoons olive oil
1 tablespoon Emeril's Original Essence
1/4 cup Dijon mustard
1/2 pound fresh horseradish, peeled and grated (about 1 1/2 cups)
1 1/2 teaspoons finely ground black pepper
2 tablespoons chopped garlic
1 tablespoon coarse salt
Emeril's Worcestershire Sauce
Port Wine Reduction

Steps:

  • Preheat the oven to 400 degrees F.
  • Rub the tenderloin with the oil and Emeril's Original Essence. Heat a saute pan large enough to hold the tenderloin over high heat until the pan is very hot, about 2 minutes. Sear the meat until evenly browned on all sides, about 2 minutes per side. Remove from the heat.
  • Line a shallow baking pan fitted with a wire rack with aluminum foil. Place the tenderloin on the rack. Rub the top and sides of the meat with the mustard.
  • Combine the horseradish, black pepper, garlic, and salt in a small mixing bowl. Using your hands, press the horseradish mixture over the mustard on the top and sides of the tenderloin. You may have to roll the tenderloin several times to make it all stick. Set it on the prepared rack.
  • Roast the tenderloin for about 30 minutes for rare (120 to 125 degrees F on an instant meat thermometer) and about 35 minutes for medium-rare (130 to 140 degrees F on an instant meat thermometer).
  • Remove from the oven and rest for 15 minutes before slicing.
  • Drizzle the beef with the Worcestershire sauce and Port Wine reduction.

PEPPER-CRUSTED BEEF TENDERLOIN



Pepper-Crusted Beef Tenderloin image

The peppery coating, quick sear, and finish in the oven ensure tender, flavorful results for this beef tenderloin.How to Carve Beef Tenderloin

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h40m

Number Of Ingredients 8

1 tablespoon whole black peppercorns, crushed
Coarse salt
2 teaspoons sugar
1/2 teaspoon crushed red-pepper flakes
1 tablespoon extra-virgin olive oil
1 center-cut beef tenderloin (about 2 1/2 pounds)
Grainy Mustard Aioli
Caramelized Acorn Squash

Steps:

  • Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
  • Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.

PEPPERCORN ROASTED BEEF TENDERLOIN



Peppercorn Roasted Beef Tenderloin image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

1 whole beef tenderloin, trimmed of all visible fat
Kosher salt
2 teaspoons sugar
1/2 cup tri-color peppercorns, crushed with a rolling pin
1 stick butter
2 cloves garlic, crushed

Steps:

  • Preheat the oven to 475 degrees F.
  • Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
  • Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
  • While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
  • Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.

BEEF TENDERLOIN WITH PEPPERCORN HOLLANDAISE



Beef Tenderloin with Peppercorn Hollandaise image

Make and share this Beef Tenderloin with Peppercorn Hollandaise recipe from Food.com.

Provided by Lennie

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 15

2 beef tenderloin steaks (fillet steaks, about 6 ounces each)
salt
freshly ground black pepper
1/2 teaspoon green peppercorn
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns
1/4 cup white wine
1/4 cup dry sherry
3 tablespoons sherry wine vinegar
1 shallot, chopped
2 cloves garlic, chopped
2 egg yolks
1/3 cup unsalted butter, melted
1 tablespoon olive oil
chopped flat leaf parsley (, for garnish)

Steps:

  • Preheat the oven to 350 F degrees.
  • Season the tenderloins with salt and pepper and set them aside.
  • In a small saucepan over high heat, bring the green, black, and pink peppercorns, white wine, sherry, sherry vinegar, shallot, and garlic to a boil.
  • Cook for about 2 minutes, or until about 2 tbsp of liquid remain; set aside to cool.
  • Place the egg yolks and the cooled wine mixture in a small stainless steel bowl.
  • Place the bowl over a pot of simmering water and whisk for 3 to 4 minutes, or until the egg yolks thicken to the consistency of softly whipped cream.
  • Do not scramble the eggs.
  • Slowly whisk in the melted butter and mix thoroughly.
  • Season to taste with salt.
  • Leave the bowl over the hot water and remove the pot from the heat.
  • Cover and set aside.
  • In a medium saute pan over high temperature, heat the 1 tbsp olive oil until smoking hot.
  • Sear the tenderloins well on both sides, about 2 minutes per side.
  • If your saute pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan.
  • Bake the tenderloins for about 8 minutes for medium-rare.
  • Place the tenderloins on individual plates and pour over the sauce.
  • Garnish with the chopped parsley.

Nutrition Facts : Calories 540.3, Fat 41.5, SaturatedFat 21.8, Cholesterol 270.1, Sodium 22.2, Carbohydrate 8, Fiber 0.1, Sugar 1.6, Protein 3.3

PEPPERY BEEF TENDERLOIN



Peppery Beef Tenderloin image

Make and share this Peppery Beef Tenderloin recipe from Food.com.

Provided by MizzNezz

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 teaspoon oregano
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon basil
1 teaspoon cracked black pepper
1/8 teaspoon cayenne pepper
3 lbs beef tenderloin

Steps:

  • Mix all the spices together well.
  • Rub into the tenderloin.
  • Place on rack in a roasting pan.
  • Bake at 400* for 45 minutes----rare; 60 minutes---medium rare; 65 minutes---medium; 73 minutes---well done.
  • Let stand for 10 minutes before slicing.

PEPPER-CRUSTED BEEF TENDERLOIN RECIPE



Pepper-Crusted Beef Tenderloin Recipe image

Provided by MooK

Number Of Ingredients 23

4 1/2 Teaspoons kosher salt
1 1/2 Teaspoons granulated sugar
1/4 Teaspoon baking soda
1/2 plus 2 tablespoons black peppercorns
9 Tablespoons olive oil
1 medium orange
1/2 Teaspoon ground nutmeg
1 (6-pound) whole beef tenderloin , trimmed
Vegetable cooking spray
Red wine-orange sauce
6 Tablespoons unsalted butter
2 shallots
1 Tablespoon tomato paste
2 Teaspoons granulated sugar
3 garlic cloves
2 Cups low sodium beef broth
1 Cup red wine
1/4 Cup orange juice
2 Tablespoons balsamic vinegar
1 Tablespoon Worcestershire sauce
1 Sprig fresh thyme
table salt
ground black pepper

Steps:

  • Prepare Ingredients Coarsely crack enough whole black peppercorns to yield ½ cup. If using pepper mill, start with ½ cup plus 2 tablespoons peppercorns. Place cracked pepper in fine-mesh strainer and tap strainer to remove fine dust. Discard dust. Most mills will yield about 2 tablespoons dust along with ½ cup cracked pepper. Grate zest from 1 medium orange to yield 1 tablespoon. Prepare and Cook Roast Adjust oven rack to middle position and heat oven to 300 degrees. Combine 4 ½ teaspoons kosher salt, 1 ½ teaspoons granulated sugar, and ¼ teaspoon baking soda in bowl; set aside. Heat cracked peppercorns and 6 tablespoons olive oil 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 olive oil, grated orange zest, and ½ teaspoon ground nutmeg. Set 1 (6-pound) whole beef tenderloin, trimmed, 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 120 degrees for rare and 125 degrees for medium-rare (meat will be slightly more done in thinner parts), 60 to 70 minutes. Make Sauce Start sauce as soon as roast goes into oven. Mince 2 shallots. You should have about 6 tablespoons. Mince 3 garlic cloves. You should have about 1 tablespoon. Melt 2 tablespoons unsalted butter in medium saucepan over medium-high heat. Add shallots, 1 tablespoon tomato paste, and 2 teaspoons sugar. Cook, stirring frequently, until deep brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add 2 cups beef broth, 1 cup red wine, ¼ cup orange juice, 2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire, and 1 sprig fresh thyme, scraping up any browned bits. Bring to simmer and cook until reduced to 1 cup, 35 to 40 minutes. Strain sauce through fine-mesh strainer and return to saucepan. Return saucepan to medium heat and whisk in remaining 4 tablespoons butter, 1 tablespoon at a time. Season with salt and pepper to taste. Keep sauce warm. Rest and Slice Roast When roast reaches desired temperature, transfer it to carving board and let rest for 30 minutes. Remove twine and slice meat into 1/2-inch-thick slices. Serve, passing sauce separately

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