Pepper-Crusted Beef Tenderloin
The peppery coating, quick sear, and finish in the oven ensure tender, flavorful results for this beef tenderloin. How to Carve Beef Tenderloin
- Total Time:
- Servings: 8
Source: Martha Stewart Living, December 2010
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.