Peppercorn Beef Tenderloin
This elegantly roasted beef makes the perfect centerpiece for any holiday gathering.
Ingredients
Peppercorn Beef Tenderloin
- 2 Tbsp. pink peppercorns
- 1 Tbsp. green peppercorns
- 1 Tbsp. black peppercorns
- 3 sprigs rosemary
- 2 tsp. honey
- Kosher salt
- 1 4-lb beef tenderloin, trimmed and tied with butcher’s twine
Horseradish Cream Sauce
- 1 1/2 Tbsp. unsalted butter
- 1 leek, whites only, sliced into half-moons
- 1/4 c. dry vermouth
- 1 c. heavy cream
- 1 oz. fresh horseradish, peeled and finely grated (1/4 cup)
- Kosher salt
Instructions
Peppercorn Beef Tenderloin
- Heat oven to 425°F. Using meat mallet or bottom of heavy pan, coarsely crush peppercorns; transfer to small bowl. Strip leaves from rosemary, finely chop and add to same bowl along with honey and 1 teaspoon salt; mix to combine.
- With paper towels, pat tenderloin dry. Place on rimmed baking sheet and rub with spice mixture. Roast to desired doneness, 135°F for medium-rare, 35 to 45 minutes. Transfer to cutting board; let rest at least 10 minutes before slicing. Serve with Horseradish Cream Sauce.
Horseradish Cream Sauce
- Melt butter in medium saucepan on medium. Add leek and cook, stirring occasionally, until tender (do not let brown). Add vermouth and cook until syrupy, about 4 minutes. Stir in cream and simmer until reduced by half.
- Remove from heat and stir in horseradish. Season with salt to taste. Makes about 11/2 cups.
Nutrition
Calories: 385kcalCarbohydrates: 2gProtein: 26gFat: 27gSaturated Fat: 10.5gSodium: 20mgFiber: 1g
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