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Peppercorn Beef Tenderloin

Peppercorn Beef Tenderloin
This Recipe Is:

WebMD Recipe from EatingWell.com

This super-simple recipe covers beef tenderloin in a blend of cracked black, white and green peppercorns. Though it takes moments to prepare, since it’s beef tenderloin it’s perfect for a special occasion. Look for peppercorns in the bulk spice section so you can buy just what you need. The recipe will also work with black ones only.

Ingredients
Prep: 25 minutes | Total Time: 1 hour 15 minutes
  • 2 tablespoons
    whole green peppercorns
  • 1 tablespoon
    whole white peppercorns
  • 1 tablespoon
    whole black peppercorns
  • 3 pounds
    trimmed beef tenderloin, preferably center-cut
  • 1 tablespoon
    extra-virgin olive oil
  • 1 1/2 teaspoons
    kosher salt
Instructions
  1. Preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
  2. Coarsely crack peppercorns with a small heavy skillet (or saucepan), in a mortar and pestle or in a spice grinder.
  3. Tie kitchen string around tenderloin in several places so the meat will hold its shape as it cooks. Rub with oil, sprinkle with salt and coat with the cracked peppercorns.
  4. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Place the tenderloin on the unheated side of the grill rack. Close the lid and roast undisturbed for 20 minutes.
  5. Rotate the tenderloin 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare), 15 to 35 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing.
Nutritional Information

Makes: 12 servings
  • Calories179
  • Fat8 g
    • Saturated fat3 g
  • Cholesterol67 mg
  • Carbohydrates1 g
    • Dietary fiber0 g
  • Protein24 g
  • Sodium222 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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