Salt-, Peppercorn- and Herb-Crusted Beef Tenderloin with Wild Mushroom Red Wine Sauce
Beef tenderloin is good on its own but you can make it extra special by coating it with salt and peppercorns and topping with a red wine sauce.
- 1 tablespoon olive oil, plus additional for pan
- 1 (3-1/2 lb.) beef tenderloin, at room temperature
- 2 cups kosher salt
- 3 tablespoons coarsely chopped fresh rosemary
- 3 tablespoons dried pink peppercorns, crushed, plus whole peppercorns for garnish
- 1 1/2 cups all-purpose flour
- 2 large egg whites
- 8 fresh bay leaves, for garnish
- 1 recipe Wild Mushroom Red Wine Sauce (see Recipe Center)
1. Preheat oven to 450 degree F and arrange rack in upper third; lightly brush a shallow baking pan with oil. Rinse beef and pat dry. Heat oil in a large skillet over moderately high heat until hot but not smoking. Add beef and brown on all sides, turning, about 8 minutes. Transfer to prepared pan. Let stand 10 minutes.
2. Meanwhile, whisk together salt, rosemary, crushed peppercorns, and flour. Add egg whites and 1/2 cup plus 2 tablespoons water; stir until it is the consistency of a paste. Pat onto top and sides of beef (not bottom), coating completely.
3. Roast until an instant-read thermometer inserted in center by 2 inches register 125 degree F for medium-rare, about 30 minutes. Remove from oven and let stand 5 minutes.
4. Present beef on a large grooved cutting board garnished with bay leaves and whole peppercorns, if desired (note: whole bay leaves are not edible); let stand 10 minutes.
5. Chip off crust (discard) and cut beef into 1/4-inch-thick slices; arrange on a serving platter. Spoon some sauce over slices and top with reserved mushrooms. Serve remaining sauce in a gravy boat on the side. Makes 8 servings.
- Servings Per Recipe 8
- Fat, total(g)43,
- sat. fat(g)17,
- Percent Daily Values are based on a 2,000 calorie diet