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Peppercorn-Crusted Beef Tenderloin

By Family Circle Makes: 8 servings Yield: servings Prep: 10 mins Roast: 45 mins at 400°F Stand: 10 mins [post_ads]Ingredients ...

By Family Circle

Makes: 8 servings
Yield: servings
Prep: 10 mins
Roast: 45 mins at 400°F
10 mins

  • 1 beef tenderloin (about 3 lbs)
  • 1 tablespoon olive oil
  • 3 tablespoons rainbow peppercorns
  • 4 teaspoons kosher salt
  • Roasted Garlic Cream Sauce or Red Wine/Shallot Sauce

  1. Bring tenderloin to room temperature 30 minutes before cooking. Heat oven to 400 degrees . Pat tenderloin dry and rub with oil.
  2. Crush peppercorns in a spice grinder (or coffee grinder reserved for spices). Mix in a bowl with salt and press onto entire surface of tenderloin. Bake at 400 degrees for 45 minutes or until internal temperature reaches 137 degrees . Let rest 5 to 10 minutes, until temperature reaches 145 degrees , before slicing. Serve with Roasted Garlic Cream Sauce or Red Wine/ Shallot Sauce.

Nutrition Information for Peppercorn-Crusted Beef Tenderloin Servings Per Recipe: 8
PER SERVING: 347 cal., 23 g total fat (9 g sat. fat), 111 mg chol., 1027 mg sodium, 1 g carb. 33 g pro.

See Also



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Recipe Magazine: Peppercorn-Crusted Beef Tenderloin
Peppercorn-Crusted Beef Tenderloin
Recipe Magazine
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