Imagine a dish that transforms an ordinary dinner into an extraordinary culinary experience - a French-inspired beef tenderloin that will make your taste buds dance with pure delight! This restaurant-quality recipe brings together the bold, robust flavors of coarsely crushed black peppercorns and a luxurious red wine pan sauce, creating a meal that's both elegantly simple and profoundly sophisticated. Whether you're planning a romantic dinner or looking to impress your dinner guests, this tenderloin recipe is your secret weapon to culinary greatness.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 beef tenderloin (2 lbs)
- 2 tablespoons black peppercorns
- 2 tablespoons olive oil
- Salt to taste
- 2 tablespoons butter
- 1 cup red wine
Instructions
- Remove the beef tenderloin from the refrigerator 30-45 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Coarsely crush the black peppercorns using a mortar and pestle or the flat side of a heavy knife, creating a rough, textured coating.
- Pat the beef tenderloin dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season the entire tenderloin generously with salt, then press the crushed peppercorns firmly into the meat's surface, ensuring even coverage.
- Heat olive oil in a heavy-bottomed cast iron skillet or stainless steel pan over medium-high heat until it shimmers and is nearly smoking.
- Carefully place the peppered tenderloin in the hot pan, searing each side for 3-4 minutes to create a beautiful golden-brown crust.
- Add butter to the pan and baste the meat with the melted butter and pan juices, tilting the skillet to help distribute heat evenly.
- Transfer the seared tenderloin to a preheated oven at 425°F (218°C) and roast for 15-20 minutes, depending on desired doneness.
- Remove the tenderloin from the oven and let it rest on a cutting board for 10-15 minutes, which allows juices to redistribute.
- Deglaze the pan with red wine, scraping up any browned bits to create a rich pan sauce.
- Slice the tenderloin against the grain into 1/2-inch thick medallions and drizzle with the red wine pan sauce before serving.
Tips
- Temperature is Key: Always let your beef tenderloin rest at room temperature for 30-45 minutes before cooking to ensure even heat distribution and perfect doneness.
- Moisture Management: Pat the meat completely dry before seasoning to achieve that coveted golden-brown crust. Excess moisture prevents proper searing.
- Peppercorn Technique: For the best flavor, crush peppercorns coarsely by hand using a mortar and pestle or the flat side of a heavy knife. This creates a more textured and flavorful coating.
- Pan Selection Matters: Use a heavy-bottomed cast iron or stainless steel skillet to distribute heat evenly and create a perfect sear.
- Resting is Crucial: Always let the meat rest after cooking for 10-15 minutes. This allows juices to redistribute, ensuring a moist and tender result.
- Doneness Check: Use a meat thermometer for precision - 125°F for rare, 135°F for medium-rare, and 145°F for medium.
- Pan Sauce Magic: Don't skip deglazing the pan with red wine - those browned bits are packed with incredible flavor!
Nutrition Facts
Calories: 478kcal
Carbohydrates: 4g
Protein: 30g
Fat: 35g
Saturated Fat: 14g
Cholesterol: 95mg
