Heavenly Herbed Beef Tenderloin
This dish is really heaven on a plate. It’s great for a special occasion dinner, dinner party, or romantic meal. It will surely “wow” your guests and it will be the highlight of the meal.
1 whole (4 To 5 Lbs.) Beef Tenderloin (butt)
4 Tablespoons Salted Butter, or more to taste
⅓ cups Whole Peppercorns (More Or Less, To Taste)
Lawry’s Seasoned Salt (Or Your Favorite Salt Blend)
Lemon Pepper Seasoning
4 garlic cloves, minced
1/4 cup olive oil
4 tbsp thyme
4 tbsp rosemary
Preheat oven to 475 degrees.
Rinse meat well. Trim away some of the fat off the top of the meat. (You can also ask the butcher to do this trimming for you if the process seems intimidating.)
If you have time, marinate the tenderloin in the marinade ingredients as long as possible (4 hrs to overnight).
Take the meat out and sprinkle meat generously with Seasoned Salt (Lawry’s brand is good). You can much more liberally season a tenderloin, because you’re having to pack more of a punch in order for the seasoning to make an impact. Then sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet before putting it in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about fifteen to twenty minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.
Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit.
To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.
Slice, serve, and enjoy!
Like this post? Subscribe to my RSS feed and get loads more!