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Beef tenderloin is often regarded as the crown jewel of premium meats. With its unparalleled tenderness and exquisite flavor, this cut of beef is a favorite for special occasions and fine dining experiences. Whether served at a festive holiday gathering or a romantic dinner for two, mastering the art of cooking beef tenderloin can elevate any meal into a culinary masterpiece.

Pepper Crusted Beef Tenderloin

Discover the art of gourmet cooking with this ultimate pepper-crusted beef tenderloin recipe! Perfect for special occasions, this dish combines the buttery tenderness of beef with a flavorful pepper crust that adds a delightful kick. Learn to choose premium cuts, season expertly, and make a luxurious red wine sauce. Elevate your dining experience with tips on side dishes and wine pairings. Impress your guests with this culinary masterpiece! #BeefTenderloin #CookingTips #GourmetRecipes #DinnerIdeas #Foodie
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Ingredients
  

2 lbs beef tenderloin, trimmed

2 tablespoons black peppercorns, coarsely crushed

1 tablespoon white peppercorns, coarsely crushed

1 tablespoon sea salt

2 tablespoons olive oil

2 tablespoons Dijon mustard

4 cloves garlic, minced

2 sprigs fresh rosemary, chopped

1 sprig fresh thyme, chopped

1 cup red wine (such as Cabernet Sauvignon)

1 cup beef broth

2 tablespoons unsalted butter

Instructions
 

Prepare the Tenderloin: Take the beef tenderloin out of the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 400°F (200°C).

    Season the Beef: In a small bowl, mix the crushed black and white peppercorns with sea salt. Rub the Dijon mustard over the entire surface of the tenderloin, then press the pepper-salt mixture onto the beef to create a nice crust.

      Sear the Meat: In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the seasoned tenderloin to the pan. Sear on all sides for about 2-3 minutes per side until a golden crust forms.

        Add Aromatics: Once seared, add the minced garlic, rosemary, and thyme to the skillet around the tenderloin. Transfer the skillet to the preheated oven.

          Roast the Beef: Roast for approximately 20-25 minutes or until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, and 145°F for medium).

            Prepare the Sauce: While the beef is roasting, combine red wine and beef broth in a saucepan over medium heat. Bring to a simmer and cook until reduced by half. Stir in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.

              Rest and Slice: Once the tenderloin reaches your desired doneness, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute for a tender cut.

                Serve: Slice the beef tenderloin into medallions and arrange on a serving platter. Drizzle with the red wine reduction sauce and garnish with fresh herbs if desired.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6