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Peppered Beef Tenderloin Roast Recipe
|Beef tenderloin||4 Pound, fat trimmed|
|Garlic||5 Clove (25 gm), finely chopped|
|Chopped rosemary||2 Tablespoon|
|Green peppercorns||1 Tablespoon, drained and finely chopped (In Brine)|
|Ground black pepper||1 Teaspoon|
|Olive oil/Vegetable oil||2 Tablespoon|
|Beef stock||1 1⁄4 Cup (20 tbs)|
Serving size: Complete recipe
Calories 3179 Calories from Fat 1352
% Daily Value*
Total Fat 151 g231.7%
Saturated Fat 48.9 g244.7%
Trans Fat 0 g
Cholesterol 1215.6 mg
Sodium 3822.9 mg159.3%
Total Carbohydrates 23 g7.7%
Dietary Fiber 6.7 g26.7%
Sugars 1.9 g
Protein 410 g820.7%
Vitamin A 17.9% Vitamin C 25.7%
Calcium 64.7% Iron 205.1%
*Based on a 2000 Calorie diet
Combine remaining ingredients except oil and beef stock; rub over roast.
Wrap tightly and refrigerate at least 4 hours and no longer than 48 hours.
Return to room temperature before cooking.
Preheat oven to 425°F In large ovenproof skillet or roasting pan, heat oil over medium-high heat.
Place roast in skillet; brown on all sides (about 4 minutes per side).
Carefully lift roast with large carving fork and place roasting rack in skillet under roast.
Do not cover.
Insert meat thermometer in thickest part of roast.
Roast until meat thermometer registers 155°F (Roast temperature will usually increase about 5°F after removal from oven.)
Remove to cutting board and let rest in warm place 15 minutes before carving.
Place skillet with pan drippings over high heat until hot.
Stir in beef stock.
Cook, stirring occasionally, until reduced to about 3/4 cup.
Strain and serve in sauce pitcher.