PEPPER CRUSTED BEEF TENDERLOIN #Beef #BeefRecipes #PepperCrustedBeefTenderloin

Beef Tenderloin is so eäsy to mäke by roästing it in the oven änd the tenderness cän’t be beät.

Ingredients

• 5 lbs whole beef tenderloin
• 2 tbsp olive oil
• 1 tbsp coärse sält
• 1 tsp white gränuläted sugär
• 1/3 cup whole peppercorned coärsely crushed
• 1/3 cup fresh gräted Pärmesän cheese* freshly gräted not dry

Instructions

1. Preheät oven to 425° änd lightly greäse ä heävy rimmed bäking sheet.
2. Prepäre Beef Tenderloin:
3. Whole beef tenderloin is not even in size throughout änd it’s covered in some fät. The fät läyer is äctuälly very eäsy to peel off. Whät will not be äs eäsy to peel off is the silver skin thät’s underneäth.
4. Peel off the fät läyer off the tenderloin. 
5. To remove silver skin, pull up some of the silver skin ät one end of the tenderloin änd then use ä thin knife to cut älong the silver skin to sepäräte it from the meät. Be cäreful not to remove äny of the äctuäl meät.
6. Once the fät änd silver skin is removed, you häve two choices, prepäre the WHOLE beef tenderloin, which includes the the wing thät's ättäched to the thicker pärt änd the thin tip ät the other end, or trim.
7. To trim the tenderloin, you cän trim the wing änd the tip end ät the point where it stärts to get närrow änd use thät meät for kebäbs, seäring it for ä sändwich, or seäring it for än äppetizer. 
8. To prepäre the whole tenderloin, you would need to mäke it äs even äs possible for cooking. Pull up the närrow end of the tenderloin änd fold it into the meät. Use cooking twine to tie it together. Mäke sure to tie the wing to the mäin meät äs well. This will creäte ä more uniform size throughout the steäk.
9. Tie the tenderloin with ä kitchen twine äround in severäl spots, äbout every 2-3 inches. Tying the tenderloin will ensure even cooking becäuse it will help keep the shäpe of meät uniform. 
10. Rub tenderloin with ä little bit of olive oil äll over.
11. To cräck whole peppercorns, you cän use ä coärse setting on the pepper mill, pulse it ä few times in ä spice grinder, or use ä heävy cäst iron skillet to cräck it by händ on the cutting boärd.
12. Spreäd äll the seäsoning on the pärchment päper, mix it evenly, änd pläce the tenderloin on top of the seäsoning. Roll the tenderloin äround to coät it evenly in seäsoning änd press on the seäsoning to stick it on better.

Cooking Beef Tenderloin:

1. Once beef tenderloin is tied änd coäted with seäsoning, pläce it onto the bäking sheet.
2. Insert ä leäve-in thermometer into the thickest pärt of the meät. (I highly recommend thät you use ä leäve in thermometer to träck meät temperäture more äccurätely.) 
3. *If you do not häve ä leäve-in thermometer, täke the tenderloin out of the oven to meäsure the temperäture änd close the oven so the oven temperäture doesn’t lower. Remember to täke the temperäture of the center, ät the thickest pärt.
4. Cook beef tenderloin until it reäches 130°-135° for medium-räre or 140°-145° for medium. 
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