For Christmas dinner, my parents managed to procure a beautiful 4½-pound beef tenderloin. Only problem? What to do with it. When you spend $100+ on a piece of meat, you want it to turn out. Well, not just turn out. You want it to be the best darn piece of steak you've put in your mouth lately. Luckily we had a foolproof recipe for cooking the tenderloin perfectly and a killer rub for the outside. And as you can see from the picture, all was right with the world.
Peppercorn Beef Tenderloin
1 (4- to 5-pound) beef tenderloin, trimmed and tied with butcher's twine, at room temperature
Peppercorn Spice Rub (below)
With paper towels, pat tenderloin dry. Place on a rack in a roasting pan and rub with Peppercorn Spice Rub.
Preheat oven to 500°F. Cook tenderloin for 7 minutes per pound, then turn oven off and leave the roast in the oven, with the door closed for the remaining time to one hour total. (Example: a 4-pound roast will cook at 500°F for 28 minutes, then remain in closed, turned-off oven for an additional 32 minutes.) Remove from the oven and let rest, covered with foil, for 10 minutes before slicing and serving. The roast should have medium well sections near the ends, with medium rare towards the middle, for a perfect selection of cuts.
Peppercorn Spice Rub
From Good Housekeeping magazine, November 2018
2 tablespoons pink peppercorns
1 tablespoon green peppercorns
1 tablespoon black peppercorns
3 sprigs fresh rosemary
2 teaspoons honey
1 teaspoon kosher salt
Using a meat mallet or bottom of a heavy pan, coarsely crush the peppercorns; transfer to a small bowl. Strip leaves from rosemary, finely chop and add to the same bowl along with honey and salt; mix to combine.
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