Peppercorn Beef Tenderloin

Name: Peppercorn Beef Tenderloin
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 2 tbsp. pink peppercorns; 1 tbsp. green peppercorns; 1 tbsp. black peppercorns; 3 sprigs rosemary; 2 tsp. honey; Kosher salt; 1 4-lb beef tenderloin, trimmed and tied with butcher’s twine; 1 1/2 tbsp. unsalted butter; 1 leek, whites only, sliced into half-moons; 1/4 c. dry vermouth; 1 c. heavy cream; 1 oz. fresh horseradish, peeled and finely grated (1/4 cup)

By The Good Housekeeping Test KitchenPublished: Nov 27, 2018

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sliced peppercorn beef tenderloin on a white plate

mike garten

Yields:

12 serving(s)

Total Time:

55 mins

Cal/Serv:

480

This well-dressed roasted beef is the perfect centerpiece for a holiday gathering.

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Ingredients

Peppercorn Beef Tenderloin

2 Tbsp. pink peppercorns
1 Tbsp. green peppercorns
1 Tbsp. black peppercorns
3 sprigs rosemary
2 tsp. honey
Kosher salt
1 4-lb beef tenderloin, trimmed and tied with butcher’s twine

Horseradish Cream Sauce

1 1/2 Tbsp. unsalted butter
1 leek, whites only, sliced into half-moons
1/4 cup dry vermouth
1 cup heavy cream
1 oz. fresh horseradish, peeled and finely grated (1/4 cup)
Kosher salt

Directions

Peppercorn Beef Tenderloin
1. Step 1Heat oven to 425°F. Using meat mallet or bottom of heavy pan, coarsely crush peppercorns; transfer to small bowl. Strip leaves from rosemary, finely chop and add to same bowl along with honey and 1 teaspoon salt; mix to combine.
2. Step 2With paper towels, pat tenderloin dry. Place on rimmed baking sheet and rub with spice mixture. Roast to desired doneness, 135°F for medium-rare, 35 to 45 minutes. Transfer to cutting board; let rest at least 10 minutes before slicing. Serve with Horseradish Cream Sauce.
Horseradish Cream Sauce
1. Step 1Melt butter in medium saucepan on medium. Add leek and cook, stirring occasionally, until tender (do not let brown). Add vermouth and cook until syrupy, about 4 minutes. Stir in cream and simmer until reduced by half.
2. Step 2Remove from heat and stir in horseradish. Season with salt to taste. Makes about 11/2 cups.

Nutritional Information (per serving): Peppercorn Beef Tenderloin, About 385 calories, 27 g fat (10.5 g saturated fat), 26 g protein, 240 mg sodium, 2 g carb, 0 g fiber; Horseradish Cream Sauce, About 95 calories, 9 g fat (5.5 g saturated fat), 1 g protein, 20 mg sodium, 4 g carb, 1 g fiber

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