Peppercorn Crusted Beef Tenderloin
2 Tbsp. Whole Green Peppercorns
1 Tbsp. Whole White Peppercorns
1 Tbsp. Whole Black Peppercorns
3 lbs Trimmed Beef Tenderloin, preferably center-cut
1 Tbsp. Extra-Virgin Olive Oil
1 1/2 Teaspoons Kosher Salt
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.
For this dish, we recommend red wines with soft tannins. The tannins in the wine work well with the protein in the meat. We’d like to recommend our Vineyard Selections for their exceptional quality and affordable price. Give Vinus Pinot Noir a try with this wonderful beef tenderloin.
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From Eating Well Magazine