Jump to recipe
This well-dressed roasted beef is the perfect centerpiece for a holiday gathering.
Ingredients
Peppercorn Beef Tenderloin
- 2 Tbsp.
pink peppercorns
- 1 Tbsp.
green peppercorns
- 1 Tbsp.
black peppercorns
- 3
sprigs rosemary
- 2 tsp.
honey
Kosher salt
- 1
4-lb beef tenderloin, trimmed and tied with butcher’s twine
Horseradish Cream Sauce
- 1 1/2 Tbsp.
unsalted butter
- 1
leek, whites only, sliced into half-moons
- 1/4 cup
dry vermouth
- 1 cup
heavy cream
- 1 oz.
fresh horseradish, peeled and finely grated (1/4 cup)
Kosher salt
Directions
Peppercorn Beef Tenderloin
- Step 1Heat oven to 425°F. Using meat mallet or bottom of heavy pan, coarsely crush peppercorns; transfer to small bowl. Strip leaves from rosemary, finely chop and add to same bowl along with honey and 1 teaspoon salt; mix to combine.
- Step 2With paper towels, pat tenderloin dry. Place on rimmed baking sheet and rub with spice mixture. Roast to desired doneness, 135°F for medium-rare, 35 to 45 minutes. Transfer to cutting board; let rest at least 10 minutes before slicing. Serve with Horseradish Cream Sauce.
Horseradish Cream Sauce
- Step 1Melt butter in medium saucepan on medium. Add leek and cook, stirring occasionally, until tender (do not let brown). Add vermouth and cook until syrupy, about 4 minutes. Stir in cream and simmer until reduced by half.
- Step 2Remove from heat and stir in horseradish. Season with salt to taste. Makes about 11/2 cups.
Nutritional Information (per serving): Peppercorn Beef Tenderloin, About 385 calories, 27 g fat (10.5 g saturated fat), 26 g protein, 240 mg sodium, 2 g carb, 0 g fiber; Horseradish Cream Sauce, About 95 calories, 9 g fat (5.5 g saturated fat), 1 g protein, 20 mg sodium, 4 g carb, 1 g fiber
Lentil Soup with Kale
Pumpkin Icebox Cake
Prosciutto-Wrapped Chicken Breasts
Chopped "Wedge" Salad with Heirloom Tomatoes
