Pepper-Crusted Beef Tenderloin with Horseradish Sauce Recipe
- 1 whole beef tenderloin, about 4 pounds and 3 inches in diameter, trimmed and tied
- olive oil
- 1 tablespoon coarsely ground Peppercorns Royale
- 1 tablespoon Sel de Provence
- For Horseradish Cream:
- 1/2 cup plus 2 tablespoons crème fraîche or sour cream
- 3 tablespoons prepared horseradish
- 1-2 tablespoons crushed pink peppercorns
- kosher salt to taste
Heat oven to 425 degrees.
Bring tenderloin up to room temperature about 1 hour. Pat meat with paper towels to
dry, then lightly coat all over with oil. Sprinkle evenly with sel de provence and ground
peppercorns, firmly pressing to help them adhere.
- Set a cast-iron griddle or large roasting pan over two burners and heat over high until hot.
Carefully rub griddle lightly with oil. (If using a roasting pan, add enough oil to barely
coat the bottom of the pan.) Heat until hot but not smoking, then place the tenderloin on
the griddle and sear on all sides, about 3 minutes per side. Use tongs to transfer beef to a
rack set in a rimmed baking sheet.
- Roast until an instant-read thermometer inserted into thickest part registers 125 degrees
for medium-rare, 20 to 30 minutes. Let rest 10 minutes.
- Transfer tenderloin to a carving board and slice to desired thickness (about 1/2 inch is a
nice size) before serving.
Serve with Horseradish Cream:
- Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks
start to form, 1-2 minutes.
- Fold in horseradish and peppercorns; season with salt and more horseradish, if desired.
DO AHEAD Sauce can be made 3 days ahead. Cover; chill.
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