Roasted Tenderloin of Beef

Roast Tenderloin of Beef

Roast Tenderloin of Beef is one of those treats that are too expensive to enjoy very often. When you decide to splurge on roast tenderloin, it is worth your time to make sure you make it perfectly. This was a 2 pound roast. The butcher at New Seasons had already wrapped and tied the roast so that it had uniform thickness, but if your roast is not prepared by the butcher, mainly your task is to tie the pieces of tenderloin together so you have a uniform roast from end to end and no skinny tail to overcook at the end. Generally you take two pieces that go from thick to thin and lay them on top of each other in opposite directions and tie them together, folding that last bit at the end under and tucking it in so it all roasts uniformly.

I prepped the roast the night before. To coat the tenderloin, I followed these steps.

First, I cracked peppercorns and roasted them in olive oil. I used the mixed red, white, black and green peppercorns for variety and color. I cracked them by putting them all in a storage bag and rolling over it with a rolling pin. It’s tedious, but well worth it. I heated the peppercorns in the oil, simmering for about 10 minutes. The aroma is intoxicating and nothing like you might expect. It’s very heady and aromatic, but not like the sneeze-inducing aroma of ground pepper. I then strained the peppers and set them aside to cool

  • 3 TBSP of olive oil
  • 1/4 cup of cracked peppercorns

Second, I mixed the following ingredients together and rubbed it into the surface of the roast. Baking soda is one of the clever things that makes meat a bit sticky and tacky.  A teaspoon of baking soda in meatballs will make them hold together magically. I rubbed this in until the surface of the meat was feeling just a bit tacky, perfect for helping the peppercorns to stick.

  • 2 1/2 tsp of kosher salt
  • 3/4 tsp of sugar
  • 1/4 tsp of baking soda

Third, I mixed my cracked and cooked peppercorns with some fresh ground nutmeg and olive oil and worked it into the surface on the top and sides of the roast. Coating the roast evenly, I wrapped it tightly with waxed paper and let it rest overnight in the fridge.

  • the cooked and cracked peppercorns from above
  • 1/2 tsp of fresh nutmeg
  • 1 TBSP of olive oil

About an hour and a half before serving, more or less. I preheated the oven to 300° F and laid the roast on a bed of root vegetables. You can cook the roast in its own pan on a wire rack if you wish to collect the juices for gravy, but I had no plans to make gravy or any other sauce with the juice and just let it flavor my veggies. If you roast it with veggies, the veggies will take longer to cook, but you can remove the roast and let it rest while the veggies finish.

Roast at 300 until its internal temperature is 120° to 125° F, depending on your preference for rare or medium rare. Allow to rest for at least 20 minutes before carving. It takes about 40 to 50 minutes to cook. You don’t want a higher heat, because you want to cook through without drying it out. This makes a tender, juicy and flavorful roast. The nutmeg adds the perfect complement to the meat and peppers and should not be forgotten. You can serve with a lemon wedge for those who want to add a dash of tangy zest.


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