Peppered Beef Tenderloin
This beef tenderloin is about the easiest entertaining main dish in my repetoire. It always comes out tasting good, the leftovers are smashing and you can work it to satisfy people of almost all done-ness preferences. It goes equally well with an involved spread of multiple dishes or just roasted potatoes and salad and is impressive no matter when you serve it, so add this one to your roster of go-to entertaining recipes.
Peppered Tenderloin
Ingredients:
-2-3 pound beef tenderloin
-4 Tbsp coarse ground black pepper
-olive oil
-kosher salt
Directions:
Preheat the oven to 400 degrees. Line a 9×13 pan or roasting pan in foil (optional, but recommended). Place roast in 9×13 diagonally or in roasting pan’s rack. Rub on olive oil to coat on all sides and cover in black pepper, making sure to get it on all sides as well. Sprinkle with kosher salt. Place in oven uncovered for 45-65 minutes depending on desired doneness. 45 minutes will be medium to medium rare, depending on the size of the roast. Check it with a thermometer if you’re aiming for a specific level. I recommend cooking to medium or medium rare if you’re going to use it for leftovers, as reheating will cook it further. The thin end of the loin will also be further along than the middle, so keep that in mind if you’re cooking for people who prefer differing degrees of done. Remove from oven and allow to rest for at least ten minutes before slicing.
