Pepper-Crusted Beef Tenderloin
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Martha Stewart Living, December 2010
- Prep Time 15 minutes
- Total Time 1 hour 40 minutes
- Yield Serves 8
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Ingredients
- 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 21/2 pounds)
- Grainy Mustard Aioli
- Caramelized Acorn Squash
Directions
- 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.
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I made this for New Year's Eve and it came out perfectly! My guests adored it. I am definitely holding onto this recipe for future dinners. I should add that all aspects of the recipe were complimented: beef, mustard sauce, and acorn squash.
I prepared this for Thanksgiving since we had a small crowd with guests who did not care for turkey. It was elegant, delicious and easy to prepare with limited dishes to clean up.