Peppered Beef Tenderloin

hubs proclaimed it "perfectly done" and I beamed with pride (he's pretty carniverous, so he would know)

hubs proclaimed it “perfectly done” and I beamed with pride (he’s pretty carniverous, so he would know)

Apologies for the lack of pictures with this one.

It was our Christmas dinner and I know women are supposed to be good at multi-tasking but this woman reaches her limit trying to carve a roast, turn the veggies off, guzzle her wine, make scintillating conversation and take photos of the food ALL AT THE SAME TIME.

In the end, I could only give the photography about 0.1% of my attention, so I abandoned it altogether and concentrated on eating and enjoying my festive feed.

Believe it or not, this was a first for me. This tenderloin had been hanging around our freezer terrifying me, like a troll under a bridge.

I decided Christmas was the time to tackle my fears and, after much consultation with my brother (who is the best cook I know), it came out perfectly moist, flavourful and succulent.

I was so delighted, I visibly preened (which is not easy in a Christmas jumper*).

Cook’s tip: it’s worth making a gravy with the juices from the roast. I whisked in about a tbsp’s worth of arrowroot and copious amounts of black pepper to make a rich sauce.

Cooking times (at 350F):

  • For rare: 15 minutes per pound of meat, plus 15 minutes
  • Medium-rare: 20 minutes per pound, plus 20 minutes
  • Well-done: 25 minutes per pound, plus 25 minutes.

Thus, a well-done 1 lb tenderloin will need about 50 minutes.

*my brother bought me a snowman fleece for Christmas. Just to be clear, this wasn’t a fleece with drawings of snowmen on it, it was an actual snowman costume…complete with hat. It is a dignity-killer.

Peppered Beef Tenderloin (serves 2-3)

  • 1 small beef tenderloin
  • 2 tbsps butter
  • 2 tbsps black peppercorns
  • 1 tsp sea salt
  • 1 tbsp djion mustard
  1. Prepare your tenderloin by carefully slicing off the silvered fat around the outside (you don’t have to get it all but take as much as you can). Sprinkle with sea salt.
  2. Melt the butter in a pan until it reaches a high heat. Add the meat and sear on all sides until brown. Remove and place in a casserole dish.
  3. You should have some butter remaining in the pan. Stir this into the mustard then brush the mixture over the meat until well coated.
  4. Put the peppercorns in a bag and pound with a heavy object until roughly crushed. Sprinkle over the tenderloin.
  5. Cover and roast at 350 to your satisfaction (see guidelines above), uncovering the meat halfway through.
  6. Let it rest for a few minutes before cutting and serving.

5 thoughts on “Peppered Beef Tenderloin

  1. Pingback: Slow Roasted Lamb Shanks with Herbs & Shallots | Things My Belly Likes

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