2 Lb. Beef tenderloin*- room temperature
Kosher Salt
2 Tsp Sugar
½ Cup rough grated peppercorns- turn your grinder so that it has a rough grind
1 1/2 sticks butter
2 Cloves Garlic (or more if you like)
Directions:
1: Preheat oven to 475°F.
2. Place the tenderloin on a cutting board and pat dry with paper towels. Cover both sides generously with Kosher salt (about ⅓ of a cup) and the 2 tablespoons of sugar. The sugar will deepen the flavor.
3. Press the peppercorns all over both sides of the meat. Bake in the oven for 20-25 for medium-rare/medium if it was room temperature when it went in. If it is still cold (straight out of the refrigerator), then it will be closer to medium-rare/rare after the 25 minutes.
4. While the meat is cooking, melt the butter and garlic together in a small saucepan. You can remove the garlic if you like or leave it in (I leave it in).
5. Remove the meat after it’s done (reached the desired temperature for you) and pour the garlic butter sauce over the meat. Let the meat rest about 15 minutes before slicing to let the juices reabsorb back into the meat.
Then, slice and enjoy! I always leave the butter sauce out so guests can add extra to their meat if they want to. It’s that good y’all………
*The pounds of meat I buy depends on how many people I am feeding. I usually buy about 3-4 lbs when I feed 8-10 guests. I also ask the butcher to make it an even cut so that it cooks evenly. Or if you have guests that like meat cooked in a wide range of temperatures, then it is ok to have a piece of meat that is thinner on one end and thick on the other.
Comments