whole green peppercorns
whole white peppercorns
whole black peppercorns
trimmed beef tenderloin, preferably center-cut
extra-virgin olive oil
1 1/2 teaspoons
- 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).
- Coarsely crack peppercorns with a small heavy skillet (or saucepan), in a mortar and pestle or in a spice grinder.
- 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.
- 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.
- 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.
From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
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