Serves 12
55 min
Peppercorn Beef Tenderloin
Recipe GLPRa89412154c2323
A luxurious beef tenderloin crusted with a blend of pink, green, and black peppercorns mixed with fresh rosemary and honey, roasted until perfectly medium-rare, and served alongside a silky horseradish cream sauce made with caramelized leeks and vermouth.
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Ingredients
2 tbsp. pink peppercorns
1 tbsp. green peppercorns
1 tbsp. black peppercorns
3 sprigs fresh rosemary
2 tsp. honey
Kosher salt, divided
1 4-lb beef tenderloin, trimmed and tied with butcher's twine
1 1/2 tbsp. unsalted butter
1 leek, whites only, sliced into half-moons
1/4 c. dry vermouth
1 c. heavy cream
1 oz. fresh horseradish, peeled and finely grated (1/4 c.)
Directions
Preheat oven to 425°F. Place pink, green, and black peppercorns in a small bowl. Using a meat mallet or the bottom of a heavy pan, coarsely crush the peppercorns and return to bowl. Strip the leaves from the rosemary sprigs and finely chop them; add to the peppercorn mixture along with honey and 1 teaspoon of kosher salt. Stir together until combined.
Pat the beef tenderloin thoroughly dry with paper towels. Place on a rimmed baking sheet and evenly rub all surfaces with the peppercorn-rosemary mixture, pressing gently so it adheres. Roast for 35 to 45 minutes, until the internal temperature reaches 145°F for medium-rare. Transfer the roast to a cutting board and let rest undisturbed for at least 10 minutes before slicing.
While the beef roasts, prepare the horseradish cream sauce. Melt the unsalted butter in a medium saucepan over medium heat. Add the leek slices and cook, stirring occasionally, for 5 to 7 minutes until tender and translucent, being careful not to let them brown. Pour in the dry vermouth and let simmer for about 4 minutes until the liquid is reduced to a syrupy consistency.
Stir the heavy cream into the leek mixture and bring to a gentle simmer. Cook, stirring occasionally, until the sauce reduces by approximately half, about 5 to 7 minutes. Remove from heat and stir in the finely grated fresh horseradish. Taste and season with additional kosher salt as desired.
Slice the rested beef tenderloin into portions of desired thickness. Arrange on a serving platter and spoon the horseradish cream sauce alongside or over the slices. Serve immediately.
