Cooking Classics
The Technique
Peppercorn Beef Tenderloin
Once you find out how easy a beef tenderloin is to prepare, you may trade that weekly family meal out for great expectations at home. Every. Single. Time. Peppercorn Beef Tenderloin With Fresh Herb Relish & Horseradish Cream comes together quickly & butcher twine isn’t necessary to make a good one. The important take away is that the beef should be about the same thickness from end to end so position the tenderloin accordingly onto the rack. This will ensure an accurate internal temperature & bake time. Once cooked, the relish brightens the tenderloin by adding a lovely sheen & bold beautiful flavor. Follow my pointers for preparing this simple yet impressive cut of beef.
Peppercorn Beef Tenderloin With Fresh Herb Relish & Horseradish Cream
makes 10 servings
1 {4-lb to 5-lb} trimmed beef tenderloin
1 Tbsp coarsely ground black peppercorns, freshly milled
1 Tbsp kosher salt
Fresh Herb Relish
Horseradish Cream
Let the beef stand at room temperature for 1 hour. Preheat the oven to 475 degrees. Combine the salt & pepper in a ramekin. Rub the mixture on all sides of the beef. Place the beef on a lightly greased rack on a foil-lined half sheet pan. Tuck about 3 inches of the smallest part of the beef under, creating a relatively even thickness for the entire piece of beef.
Bake 25 to 35 minutes or until the desired degree of doneness is reached. Remove from the oven & let stand for 20 minutes. Meanwhile, prepare the Fresh Herb Relish. Brush over the top & sides of the tenderloin. Prepare the Horseradish Cream & serve with the beef.
Fresh Herb Relish
I used a mixture of rosemary & parsley. Thyme, tarragon or marjoram would be equally delicious.
1 Tbsp finely chopped fresh herbs, packed
1 garlic clove, pressed
1/4 tsp fresh lemon zest
2 tsp olive oil
Stir together the ingredients. Use as directed.
Horseradish Cream
makes about 1 1/2 cups
1 cup sour cream
3 Tbsp prepared horseradish
1 Tbsp Dijon mustard
1 small scallion, minced
1 Tbsp chopped fresh parsley
Kosher salt & freshly ground pepper
Combine all of the ingredients. Season generously with salt & pepper to taste. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare A Beef Tenderloin
Beef tenderloin is the quintessential entree to serve family & friends during the holidays. It is also one of the easiest cuts of meat to prepare. Very little is needed to enhance the flavor. Kosher salt & freshly ground black pepper season the beef flawlessly. Keeping the flavors simple opens up a wide array of serving options.
The Technique
From how to properly prepare a beef tenderloin for roasting to garnishing & slicing, everything you need to make a quality meals for guests is covered. You will need a half sheet pan, a rack & a few additional tools to complete the task. Here’s what you should know.
No. 1
The Beef Tenderloin
Ask the butcher to break down the beef for you. The tenderloin should be ready for preparations right out of the package.
1a
The main point to consider when preparing a beef tenderloin for roasting is that in order for it to cook evenly, it should be the same circumference from end to end. There will be one side of the tenderloin a good bit smaller.
1b
Tuck about 3 inches of the smallest part of the beef under, creating a relatively even thickness for the entire piece of beef.
No. 2
The Baking
Place the beef on a lightly greased rack on a foil-lined half sheet pan. Tuck about 3 inches of the smallest part of the beef under, creating a relatively even thickness for the entire piece of beef. Bake 25 to 35 minutes or until the desired degree of doneness is reached. Remove from the oven & let stand for 20 minutes. Begin gauging the beef temperature on the lower time provided. Check it every 5 to 10 minutes afterwards until the desired temperature is reached.
The Temperature Guide
Rare: 120 to 125 degrees
Medium-Rare: 130 to 135 degrees
Medium: 140 to 145 degrees
Medium-Well: 150 to 155 degrees
Well: 160 degrees
No. 3
The Relish
The Fresh Herb Relish adds bright color & flavor to the beef & acts as a simple, tasteful garnish.
3a
Spoon the relish over the beef just before slicing.
No. 4
The Slicing
Slice the beef using a sharp carving knife or a chef knife. Cut the tenderoin into generous 1 1/2-inch servings.
4a
Expect the center pieces to be more rare while the ends may be more done. Allow guests to choose a piece that more suits their own tastes.
No. 5
The Horseradish Cream
Horseradish cream is a condiment that pairs perfectly with beef tenderloin. Fill split Brioche Rolls with the Peppercorn Beef Tenderloin that has been sliced ultra thin & serve the sauce with them. You may also consider serving it with a classic Henry Bain or Béarnaise sauce as they would make lovely additions as well.
5a
Season the sauce well with salt & pepper. Prepare up to 4 days ahead of time. Transfer to a tabletop bowl & accompany with an heirloom silver spoon for serving.
No. 6
The Beef Tenderloin
Arrange the beef on a serving platter & pass it with the horseradish cream.
The Tune
“It Don’t Mean A Thing, If You Ain’t Got That Swing” Rosemary Clooney
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Be sweet.
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