Pepper Crusted Beef Tenderloin with Garlic Confit
Recipe Date:
September 18, 2023
Serving Size:
5
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
The star of the holiday table, the beef tenderloin celebrates in simplicity. Pepper, garlic and rosemary are classic accompaniments along with the ever-familiar creamed horseradish. Blanching the garlic three times ensures guests are left with sweet and soft garlic with each perfect bite of peppery beef.
Ingredients
- 1 whole beef tenderloin (~3.5 lbs.) trimmed and tied whole beef tenderloin (~3.5 lbs.) trimmed and tied
- olive oil
- 1 tsp fine salt
- 1 tbsp ground peppercorns (preferably mixed colors)
- 1 tbsp roughly chopped rosemary
- 1 tsp flakey salt
- For the garlic confit:
- 1/2 cup garlic cloves
- 1/2 cup extra virgin olive oil
- Creamed horseradish for serving
Directions
- To make the garlic confit, bring a small pot of water to a boil and add the garlic cloves for thirty seconds. Drain and discard the water and repeat the process twice more with the garlic cloves. Add the garlic cloves to the empty pot and top off with the extra virgin olive oil. Place on very low heat for 15-20 minutes to confit the garlic. Remove from heat and set aside.
- Allow the beef to come to room temperature - about one hour. Pat dry with paper towels and brush with olive oil. Sprinkle with the fine salt then the ground peppercorns, pressing gently to adhere.
- Preheat the oven to 425℉. Place the seasoned tenderloin on a tray with a rack. First broil on high, two to three minutes on each side of the tenderloin - then finish in the 425℉ oven until internal temperature of the thickest part reaches 130℉ for medium rare (about 20-30 minutes). Remove from the oven and rest for ten minutes before carving into desired thickness.
- Place slices onto a platter with the creamed horseradish. Spoon the garlic confit over the beef and finish with a sprinkling of rosemary and flakey salt.
Take a look at our recommended pairing below.
