Pepper-Crusted Center-Cut Beef Tenderloin Roast
Tenderloin with a crunchy peppercorn crust sounds ideal—but not when it cracks off the roast or has a flavor so spicy that it overpowers the beef.
Keywords
- Main Courses
- Beef
- Roasts
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Instant-read thermometer
- Cooling rack
- Fine-mesh sieve
- Oven
- Stove
- Saucepan
- Skillet
- Baking sheet
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring spoon
- Plastic wrap
Ingredients
- 2 1/4 teaspoons kosher salt
- 3/4 teaspoon sugar
- 1/4 teaspoon baking soda
- 4 1/2 tablespoons olive oil
- 1/4 cup cracked black peppercorns
- 1 1/2 teaspoons grated orange zest
- 1/4 teaspoon ground nutmeg
- 2 pounds beef tenderloin (1 roast), center-cut, trimmed
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