What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 black pepper beef tenderloin recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Black Pepper Beef Tenderloin Recipe
Black Pepper Crusted Beef Tenderloin
Black Pepper Beef
Peppercorn Roasted Beef Tenderloin
Black Pepper Crusted Roast beef Tenderloin
Garlic Peppercorn Crusted Beef Tenderloin
Black-Pepper-Crusted Beef Tenderloin with Chimichurri Sauce
Peppered Beef Tenderloin
Peppercorn Roasted Beef Tenderloin
Peppercorn Crusted Beef Tenderloin
Beef Tenderloin with Fresh Horseradish & Black Pepper Crust
Grilled Beef Tenderloin with Black Pepper Rub
Roast Beef Tenderloin with Peppercorn Sauce
Seared Beef Tenderloin Steak with Black Pepper Pan Sauce
Should you sear beef tenderloin before roasting?
The best way to cook beef tenderloin is a two-step process: sear, then roast. That way, the tenderloin gets a nice crusty brown exterior without overcooking inside. Use enough vegetable oil to just cover the skillet, and heat it over medium-high heat.
How do you cook peppercorn tenderloins?
Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors. Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare.
What does baking soda do to a beef tenderloin?
Baking soda applied to the tenderloin increases the surface pH, accelerating the Maillard browning reaction for added flavor before the direct heat overcooks the meat.
What is the best temperature to cook a beef tenderloin?
Ideally beef tenderloin should be cooked at 135 to 140 degrees for perfect flavor and temperature.
Do you cook a beef tenderloin covered or uncovered?
Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
Should you salt beef tenderloin before cooking?
Salting the roast and letting it rest uncovered overnight makes for deeper seasoning, plus a drier surface for more efficient browning. Slow-roasting in a low oven cooks the tenderloin evenly from edge to center.
What temperature do you cook beef tenderloin in the oven?
Preheat the oven to 425°F. Place the beef tenderloin on a rack in a roasting pan. (Tip: You don’t need to sear beef tenderloin before roasting.) Insert an oven-going meat thermometer in the thickest part of the roast.
What goes well with beef tenderloin?
What to Serve with Beef Tenderloin
- Buttered Mushrooms.
- Roasted Potatoes.
- Brussels Sprouts.
- Green Beans.
- Popovers.
- Kale Salad.
- Yorkshire Pudding.
- Mashed Potatoes.
How long does it take to cook tenderloin per pound?
Beef tenderloin cooking time is around 10 minutes per pound at 425 F, according to the USDA Food Safety and Inspection Service. Use the chart below to determine how long your cut of meat needs in the oven.
Can you leave baking soda on meat too long?
THE BOTTOM LINE: Fifteen minutes is long enough to reap the benefits of a baking soda treatment, but don’t worry if your dinner prep gets interrupted and you have to extend that time a bit. A 15-minute (or slightly longer) stint in a combination of water and baking soda keeps meat tender and moist when it’s cooked.
What are 3 ways to tenderize meat?
To better understand this, let’s look at the three main methods of tenderizing meat: mechanical, thermal, and enzymatic. Mechanical tenderization involves pounding or piercing the meat with one of those medieval looking devices.
Is it safe to use baking soda to tenderize meat?
Baking soda is also used a lot on meat and poultry for stir-frys. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer.