Salt-, Peppercorn- and Herb-Crusted Beef Tenderloin with Wild Mushroom Red Wine Sauce Recipe
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Beef tenderloin is good on its own but you can make it extra special by coating it with salt and peppercorns and topping with a red wine sauce.
Ingredients
- 1 tablespoon olive oil, plus additional for pan
- 1 (3-1/2 lb.) beef tenderloin, at room temperature
- 2 cups kosher salt
- 3 tablespoons coarsely chopped fresh rosemary
- 3 tablespoons dried pink peppercorns, crushed, plus whole peppercorns for garnish
- 1-1/2 cups all-purpose flour
- 2 large egg whites
- 8 fresh bay leaves, for garnish
- 1 recipe Wild Mushroom Red Wine Sauce (see Recipe Center)
- Preheat oven to 450 degree F and arrange rack in upper third; lightly brush a shallow baking pan with oil. Rinse beef and pat dry. Heat oil in a large skillet over moderately high heat until hot but not smoking. Add beef and brown on all sides, turning, about 8 minutes. Transfer to prepared pan. Let stand 10 minutes.
- Meanwhile, whisk together salt, rosemary, crushed peppercorns, and flour. Add egg whites and 1/2 cup plus 2 tablespoons water; stir until it is the consistency of a paste. Pat onto top and sides of beef (not bottom), coating completely.
- Roast until an instant-read thermometer inserted in center by 2 inches register 125 degree F for medium-rare, about 30 minutes. Remove from oven and let stand 5 minutes.
- Present beef on a large grooved cutting board garnished with bay leaves and whole peppercorns, if desired (note: whole bay leaves are not edible); let stand 10 minutes.
- Chip off crust (discard) and cut beef into 1/4-inch-thick slices; arrange on a serving platter. Spoon some sauce over slices and top with reserved mushrooms. Serve remaining sauce in a gravy boat on the side. Makes 8 servings.
- Calories 570, Total Fat 42.5 g, Saturated Fat 17 g, Cholesterol 134 mg, Carbohydrate 8 g, Fiber 0 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
- Percent Daily Values are based on a 2,000 calorie diet
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