Roast Beef Tenderloin America's Test Kitchen

WHY THIS RECIPE WORKS: When information technology comes to special-occasion entrées, it's hard to beat beef tenderloin. It's like shooting fish in a barrel to make—just oven-roast information technology until information technology'south washed—and, as the accented most tender cut of beef, it's luxurious to eat. But that tenderness comes at a toll (beyond the hefty price tag): Tenderloin is not known for its beefy flavor. To requite it a boost, we wanted to requite our tenderloin a crunchy peppercorn chaff that would stick to the roast without being punishingly spicy.

Glue On the Peppercorns: To brand sure we concluded upwards with a full pepper crust and non a scant scattering of pepper, we rubbed the roast with a mixture of coarse kosher salt and baking soda, which roughed up the surface and fabricated it slightly tacky. Nosotros so pressed the cracked peppercorns onto the sticky ­surface. We also sprayed the twine with vegetable oil, so that information technology wouldn't stick to the roast when we removed information technology and accept our peppercorn chaff with it.

Refuse the Heat: We took 2 approaches to ensure our pepper chaff wasn't overly spicy. First, we added sugar to the salt and blistering soda rub. Sucrose, which is found in sugar, has been proven to temper the spiciness of blackness pepper. 2d, nosotros ­simmered the croaky peppercorns in oil, which mellowed out some of the oestrus compounds in the pepper.

Amp Up the Peppery Grapheme: Unfortunately, less heat came at a toll. Simmering the peppercorns in oil had fatigued out not but their spiciness simply too the nuanced piney and floral flavors that contributed much to making this dish so good. We learned that the compounds constitute in pepper are also found in high concentrations in orange zest and nutmeg. Adding both of these elements to the simmered peppercorns amped up the pepper flavor for a balanced finish.

Stop with a Sauce: To give an extra heave of flavor, we created a sauce that mirrored and enhanced the flavors we had used to prepare the beef.

Pepper-Crusted Beef Tenderloin Roast

Serves 10 to 12

Whole beefiness tenderloin is too known as whole filet. Not all pepper mills produce a coarse enough grind for this recipe; our top-rated pepper mill is the Cole & Mason Derwent Gourmet Precision Pepper Mill. Serve with Red Wine–Orange Sauce (recipe follows), if desired.

1½ tablespoons kosher salt
1½ teaspoons sugar
¼ teaspoon blistering soda
9 tablespoons olive oil
½ cup coarsely croaky black peppercorns
1 tablespoon grated orange zest
½ teaspoon basis nutmeg
one (six-pound) whole beefiness tenderloin, trimmed, tail end tucked and tied at two-inch intervals

1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine salt, sugar, and baking soda in basin; set aside. Heat vi tablespoons oil and peppercorns in pocket-sized saucepan over low rut until faint bubbles announced. Go on to cook at bare ­simmer, swirling pan occasionally, until pepper is fragrant, vii to 10 minutes. Using fine-mesh strainer, drain cooking oil from peppercorns. Discard cooking oil and mix peppercorns with remaining 3 tablespoons oil, orange zest, and nutmeg.

two. Set tenderloin on sheet of plastic wrap. Sprinkle table salt mixture evenly over surface of tenderloin and rub into tenderloin until surface is tacky. Tuck tail end of tenderloin under most 6 inches to create more than even shape. Rub top and side of tenderloin with peppercorn mixture, pressing to make sure peppercorns adhere. Transfer prepared tenderloin to wire rack set in rimmed baking canvass, keeping tail end tucked under.

3. Roast until thickest part of meat registers about 120 degrees (for rare) or about 125 degrees (for medium-rare) (thinner parts of tenderloin will be slightly more done), 1 hour to 1 hour 10 minutes. Transfer to carving board and let rest for 30 minutes.

4. Remove twine and slice meat into ane/two-inch-thick slices. Serve.

Red Wine–Orangish Sauce

Makes 1 cup

two tablespoons unsalted butter, plus 4 tablespoons cut into iv pieces and chilled
2 shallots, minced
1 tablespoon tomato plant paste
2 teaspoons sugar
3 garlic cloves, minced
2 cups beef broth
1 cup red vino
1⁄4 loving cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 sprig fresh thyme
Common salt and pepper

1. Cook two tablespoons butter in medium saucepan over medium-high heat. Add shallots, tomato paste, and sugar; melt, stirring frequently, until deep brownish, almost 5 minutes. Add garlic and melt until fragrant, most ane minute. Add broth, vino, orange juice, vinegar, Worcestershire, and thyme sprig, scraping upwards any browned bits. Bring to simmer and cook until reduced to one loving cup, 35 to 40 minutes.

2. Strain sauce through fine-mesh strainer and return to saucepan. Render saucepan to medium heat and whisk in remaining four tablespoons butter, ane piece at a fourth dimension. Season with salt and pepper to gustatory modality.

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Source: https://cimeatbook.com/recipes/pepper-crusted-beef-tenderloin-roast/

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