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Peppercorn Crusted Beef Tenderloin

Peppercorn crusted beef tenderloin


November 3, 2014

Peppercorn crusted beef tenderloin

Serves 8

This tenderloin is quite the charmer, as it moves from dinner parties, to family meals that yield days worth of sandwiches, to date night (who doesn’t love meat and potatoes…and wine…).  The simplicity of preparation belies the complexity of flavor and sumptuousness of texture – like your favorite lipstick on a tossed-together-day, this dish moves your table from dim to dazzling with shockingly little effort.

 

      4 lb. beef tenderloin, trimmed
        2 Tbls olive oil
          2 Tbls unsalted butter
            3 Tbls freshly crushed multi colored peppercorns
              3 Tbls Kosher salt
                kitchen twine

               

              Preheat oven to 475. Bring Tenderloin to room temperature, at least 30 minutes. Fold the tail under, and tie meat horizontally with twine every 2 inches. With a mortar and pestle crush peppercorns and add salt. Coat all sides of beef. Melt oil and butter over medium high heat. Sear beef on all sides, 2 minutes each side to get a nice dark brown crust. Put tenderloin on a roasting rack, and cook for 30 minutes or until meat thermometer hits 130 for  medium rare. Tent and rest for 15 minutes. Slice against the grain. devour.

              When Domaine asked me to guest-contribute, I immediately knew what I wanted to share – I presented this menu at the Scoula at Eataly, Joe Bastianich and Mario Batali’s world-renowned Manhattan food emporium, with delectable results and not a nibble or crumb spared. Best part? This menu is fool-proof.

              The entire Eataly menu:
              Peppercorn crusted Beef Tenderloin
              Pancetta Gougeres
              Winter Lettuces with Pomegranate Seeds
              Espresso Affogato
              Gorgonzola Potatoes au Gratin

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Photo of Ingredients