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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.

2 1/2 lbs beef tenderloin roast
2 tablespoons extra virgin olive oil (for rubbing)
1/2 cup cracked black peppercorns (or more)
1 cup Mushroom Ragout (see below)
1 bunch fresh parsley (for garnish)
1 red bell pepper (for garnish)
1 small box cherry tomatoes (for garnish)

Preheat 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 1/2" 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.

Mushroom Ragout
1/3 lb each of Portabella, Cremini and Oyster mushrooms
2 tablespoons butter
1/4 cup dry white wine
salt and pepper to taste

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.

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