Peppercorn Beef Tenderloin

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Y’all are going to love this delicious roasted tenderloin.  It can be a bit pricey but it is one of the tastiest roasts you will ever make.  Make this on special occasions for your family and friends and they will think you are amazing.  Which you are of course.  You may also want to make a creamy mushroom gravy to ladle over it or even just a quick pan gravy from the juices it released when roasting.   No matter what you do, you’re going to love this roast guaranteed.

• 3-1/2- to 4-pound beef tenderloin
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 6-8 tablespoons whole peppercorns
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 2 medium garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh thyme leaves

1. Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, pat the beef dry with paper towels. Trim all the silver fat off the tenderloin.
2. Place the peppercorns in a large skillet and using a smaller skillet, smash the peppercorns.  If you like you could also use a zip lock bag and take out your frustrations by pounding them with a rolling pin, meat tenderizer or even a small skillet.
3. Now rub the tenderloin all over with the oil, sprinkle with the salt and crushed peppercorns, and rub until evenly coated; set aside.
4. Heat a large cast iron pan over medium-high heat until just starting to smoke. Place the beef in the pan and sear, turning occasionally, until golden brown all over, about 10 minutes.
5. Transfer to a 13-by-9-inch baking dish and set aside to let roast cool almost to room temperature, about 15 minutes.
6. Now make the butter mixture by placing the butter, garlic, rosemary, and thyme in a medium bowl and mix together by creaming it until evenly combined.
7. When the beef is ready, evenly rub the butter mixture on the top and sides of the tenderloin.
8. Roast until the thickest part of the beef registers 120°F to 125°F for rare or 125°F to 135°F for medium rare, about 25 to 35 minutes.
9. Transfer the beef to a cutting board and tent it loosely with foil. Let it rest at least 20 minutes before slicing to allow the juices to redistribute.