Salt-, Peppercorn- and Herb-Crusted Beef Tenderloin with Wild Mushroom Red Wine Sauce

Beef tenderloin is good on its own but you can make it extra special by coating it with salt and peppercorns and topping with a red wine sauce.


Salt-, Peppercorn- and Herb-Crusted Beef Tenderloin with Wild Mushroom Red Wine Sauce

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Servings: 8
Prep Time: 1 hr
Total Time: 1 hr 50 mins  (plus time for sauce)
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Ingredients
  • 1   tablespoon 
    olive oil, plus additional for pan
  • 1   
    (3-1/2 lb.) beef tenderloin, at room temperature
  • 2   cups 
    kosher salt
  • 3   tablespoons 
    coarsely chopped fresh rosemary
  • 3   tablespoons 
    dried pink peppercorns, crushed, plus whole peppercorns for garnish
  • 1 1/2  cups 
    all-purpose flour
  • 2   
    large egg whites
  • 8   
    fresh bay leaves, for garnish
  • 1   recipe 
    Wild Mushroom Red Wine Sauce (see Recipe Center)
Directions
1.
Preheat oven to 450 degree F and arrange rack in upper third; lightly brush a shallow baking pan with oil. Rinse beef and pat dry. Heat oil in a large skillet over moderately high heat until hot but not smoking. Add beef and brown on all sides, turning, about 8 minutes. Transfer to prepared pan. Let stand 10 minutes.
2.
Meanwhile, whisk together salt, rosemary, crushed peppercorns, and flour. Add egg whites and 1/2 cup plus 2 tablespoons water; stir until it is the consistency of a paste. Pat onto top and sides of beef (not bottom), coating completely.
3.
Roast until an instant-read thermometer inserted in center by 2 inches register 125 degree F for medium-rare, about 30 minutes. Remove from oven and let stand 5 minutes.
4.
Present beef on a large grooved cutting board garnished with bay leaves and whole peppercorns, if desired (note: whole bay leaves are not edible); let stand 10 minutes.
5.
Chip off crust (discard) and cut beef into 1/4-inch-thick slices; arrange on a serving platter. Spoon some sauce over slices and top with reserved mushrooms. Serve remaining sauce in a gravy boat on the side. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 570, Fat, total (g) 43, chol. (mg) 134, sat. fat (g) 17, carb. (g) 8, pro. (g) 36, Percent Daily Values are based on a 2,000 calorie diet
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