Peppercorn Beef Tenderloin – Beef Veal Food Recipes

Peppercorn Beef Tenderloin – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    4-pound beef tenderloin

    1/2 cup low-sodium soy sauce, divided

    2 teaspoons freshly ground pink peppercorns

    2 teaspoons freshly ground green peppercorns

    2 teaspoons freshly ground black peppercorns

    2 teaspoons ground ginger

    1-1/2 teaspoons ground cardamom

    8 cloves garlic, minced

    curly endive (optional)

    orange rind strips (optional)

    Trim fat from tenderloin. Combine 2 tablespoons soy sauce and next

    6 ingredients; stir well. Rub tenderloin with soy sauce mixture.

    Combine tenderloin and remaining 1/4 cup plus 2 tablespoons soy

    sauce in a large zip-top heavy-duty plastic bag. Seal bag; marinate

    in refrigerator 8 hours, turning bag occasionally.

    Remove tenderloin from bag, reserving marinade. Fold under 3 to 4

    inches of small end. Place tenderloin on a broiler rack coated with

    cooking spray; place rack on a broiler pan. Insert meat thermometer

    into thickest portion of tenderloin. Bake at 425 deg for 45 minutes

    or until meat thermometer registers 140 deg (rare) or 160 deg

    (medium), basting tenderloin frequently with reserved marinade.

    Place tenderloin on a large serving platter, and let stand 10

    minutes before slicing. Garnish with curly endive and orange rind

    strips, if desired. Yield: 14 servings (serving size: 3 ounces).

    Category: Beef Veal Recipes

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    Paul

    Owner of Recipe Flow

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