Pre-heat oven to 450 degrees
Remove all visible fat from tenderloin roast. Rub the entire surface of roast with olive oil. Press cracked pepper generously into the roast - cover completely, creating a crust. Place aluminium foil in bottom of roasting pan to make cleanup easier. Place roast in pan and lower the oven to 350 degrees. Use a meat thermometer to determine desired level of doneness. Roast to an internal temperature of 130 degrees for rare (about 15 minutes per pound). Cook longer for medium-rare. When it reaches your favorite level of doneness, remove from the oven and let rest for a few minutes.
Carve in ½" slices. Arrange on a platter garnished with fresh parsley, cherry tomatoes and small slices of red bell peppers. Pour Mushroom Ragout sauce over roast slices before serving.
Wash and slice mushrooms. Melt butter in a large skillet. Saute mushrooms for a few minutes until they create liquid. Add the dry white wine, salt and pepper to taste. Serve over roast and steamed white rice.
About Beef Tenderloin with Pepper Crust
A wonderful Sunday early supper dish that is easy to prepare and can cook while you are busy doing other odds and ends around the house. Pair with a full-bodied Cabernet Sauvignon. Makes 4 — 6 servings.
Ingredients
Directions
Pre-heat oven to 450 degrees
Remove all visible fat from tenderloin roast. Rub the entire surface of roast with olive oil. Press cracked pepper generously into the roast - cover completely, creating a crust. Place aluminium foil in bottom of roasting pan to make cleanup easier. Place roast in pan and lower the oven to 350 degrees. Use a meat thermometer to determine desired level of doneness. Roast to an internal temperature of 130 degrees for rare (about 15 minutes per pound). Cook longer for medium-rare. When it reaches your favorite level of doneness, remove from the oven and let rest for a few minutes.
Carve in ½" slices. Arrange on a platter garnished with fresh parsley, cherry tomatoes and small slices of red bell peppers. Pour Mushroom Ragout sauce over roast slices before serving.
Wash and slice mushrooms. Melt butter in a large skillet. Saute mushrooms for a few minutes until they create liquid. Add the dry white wine, salt and pepper to taste. Serve over roast and steamed white rice.