Pepper Herb-Crusted Beef Tenderloin
2 teaspoons cracked mixed peppercorns
2 garlic cloves,minced
1 teaspoon dried basil leaves,crushed
1 teaspoon dried oregano leaves,crushed
1 whole Choice beef tenderloin,well trimmed (4-5 pounds)
Salt
Tip: To crack the peppercorns,place them on a cutting board and crush under the bottom of a heavy skillet or by applying pressure to the flat side of a wide knife/cleaver.
2 garlic cloves,minced
1 teaspoon dried basil leaves,crushed
1 teaspoon dried oregano leaves,crushed
1 whole Choice beef tenderloin,well trimmed (4-5 pounds)
Salt
- Preheat oven to 425°F.
- Wash hands.Combine peppercorns,garlic,basil and oregano;press evenly onto the roast.
- Place roast on a rack in a shallow roasting pan.Insert an ovenproof meat thermometer in thickest part of beef,not resting in fat.Wash hands.
- Roast meat,uncovered,for 50-60 minutes for medium-rare(internal temperature 140°F) or 60-70 minutes for medium (internal temperature 150°F).
- Transfer roast to a carving board;tent loosely with aluminum foil.Let stand for 15-20 minutes.(Temperature will continue to rise about 10 degrees.)
- Carve the roast into thick slices.Season to taste with salt.
Tip: To crack the peppercorns,place them on a cutting board and crush under the bottom of a heavy skillet or by applying pressure to the flat side of a wide knife/cleaver.
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