Beef Tenderloin with Cracked Pepper CrustFeatured by Mayen Creek in the Gold Wine Club.
Serves eight to ten
1 Tenderloin of beef (about 3-4 pounds)
2 Tbsp. whole black pepper
2 cloves of crushed garlic
Extra virgin olive oil
Thyme or rosemary branches
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 ï¿½ 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 sautï¿½ 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 ï¿½ 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.