Beef Tenderloin with Cracked Pepper Crust

Featured by Mayen Creek in the Gold Wine Club.

Ingredients

Serves eight to ten

1 Tenderloin of beef (about 3-4 pounds)
2 Tbsp. whole black pepper
2 cloves of crushed garlic
Kosher salt
Extra virgin olive oil
Thyme or rosemary branches

Instructions

Trim most of the fat from the tenderloin, leaving the thin silver skin on. To give it a uniform shape, fold the thin end over onto itself. Using cotton string tie the beef at 1 � inch intervals.

Several hours ahead or the night before, season the tenderloin generously with salt. Rub the meat all over with a few tablespoons of olive oil and the crushed garlic. Rock the bottom of a pan over a few of the peppercorns at a time to crush them. Then pat the crushed pepper all over the tenderloin.

Wrap and refrigerate. Remove 1 hour before cooking to allow the meat to warm to room temperature.

Preheat the oven to 450 F. Tuck a few herb branches under the twine. Heat a heavy saut� pan large enough to hold the tenderloin on high heat until it is brown on all sides. Place it on a rack in the roasting pan, and roast for 25-30 minutes. Check the internal temperature from time to time with a meat thermometer. When it reaches 118 F, remove the meat from the oven and place on a carving board. Tent with aluminum foil and allow to rest for 15 minutes.

Slice the tenderloin into � inch slices, arrange on a warm platter and spoon some of the meat juices over the meat. If your are serving for a picnic, slice just before you leave or at the picnic for the freshest taste.



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