Peppercrusted Beef Tenderloin Filets
5 tablespoons black peppercorns, cracke
5 tablespoons olive oil, plus 2 teaspoons
1 tablespoon kosher salt
4 center-cut tenderloin filets*, 1 1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin
*tenderloin is expensive, but you can eat ALL of it. I trim all the fat off other cuts of steak and throw away all that fat that I paid for. I weighed it out and tenderloin really isn't that expensive since there is no waste.
1. Heat peppercorns and 5 tablespoons oil in small saucepan (I use a sauté pan) over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes.
2. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine.
4. Rub steaks with oil and pepper mixture, thoroughly coating top and bottom of each steak with peppercorns.
5. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.
6. Adjust oven rack to middle position, place rimmed baking sheet on oven rack (I use a heavy-bottom sauté pan), and heat oven to 450 degrees.
7. Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes.
8. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium.
9. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving.
Pairs Well With
I saw this recipe on America's Test Kitchen and the first time I made it was for Valentine's Day dinner for Charlie years ago. It was a big hit and I've been making it ever since.