Imen Dridi Pioneer Woman Beef Tenderloin Peppercorn, crafted with whole beef tenderloin, kosher salt, sugar, tri-color peppercorns, butter, and garlic, promises a savory delight. With a total cooking time of 35 minutes, serving 8, this recipe offers a delectable feast for any occasion.
More Pioneer Woman Recipe:
🤎 Why You’ll Love This Beef Tenderloin Peppercorn Recipe
- Crowd-Pleaser: This recipe is a guaranteed hit with both meat lovers and picky eaters alike, making it a go-to option for entertaining.
- Restaurant-Quality: Impress your guests with a dish that rivals the flavors and quality of a gourmet restaurant meal, right in the comfort of your own home.
- Perfectly Seasoned: The combination of kosher salt, sugar, and crushed peppercorns ensures that every bite is perfectly seasoned for maximum flavor.
❓ What Is Pioneer Woman Beef Tenderloin Peppercorn Recipe?
Pioneer Woman Beef Tenderloin Peppercorn is a succulent dish made by seasoning beef tenderloin with crushed peppercorns and then roasting it until perfectly cooked. It’s finished with a flavorful garlic butter sauce.
🥩 Pioneer Woman Beef Tenderloin Peppercorn Ingredients
- 1 whole beef tenderloin, trimmed of all visible fat
- Kosher salt
- 2 teaspoons sugar
- 1/2 cup tri-color peppercorns, crushed with a rolling pin
- 1 stick butter
- 2 cloves garlic, crushed
🍖 How To Make Pioneer Woman Beef Tenderloin Peppercorn
- Preheat your oven to 475 degrees Fahrenheit.
- Put the tenderloin on a roasting rack.
- Sprinkle kosher salt and sugar generously over the meat to enhance its savory taste.
- Press crushed peppercorns onto the surface of the meat.
- Insert a meat thermometer and place it in the oven until the beef reaches a temperature of 120 to 125 degrees Fahrenheit for medium-rare/rare. This should take about 20 to 25 minutes, depending on the initial temperature of the meat.
- While the meat is cooking, melt butter with garlic in a small skillet until the butter slightly browns. Discard the garlic.
- Once the meat is cooked, remove it from the oven and pour the garlic butter over it gently (it should sizzle when it touches the meat).
- Loosely cover the meat with foil and let it rest for 10 minutes before slicing.
💭 Recipe Tips
- Ensure the beef tenderloin is trimmed of all visible fat before seasoning.
- Generously sprinkle kosher salt and sugar over the meat to enhance its savory taste.
- Use a rolling pin to crush the tri-color peppercorns for an even distribution of flavor.
- Insert a meat thermometer into the thickest part of the tenderloin to monitor internal temperature accurately.
🍲 What To Serve With Beef Tenderloin Peppercorn?
You can serve peppercorn with Whiskey Carrots, Tennessee Onions, Chipotle Salsa, Chow Chow, Hamburger Potato Casserole, Focaccia Bread, Zucchini Carrot Bread, and Thai Beef With Peppers for a delightful feast.
🎚 How To Store Leftovers Beef Tenderloin Peppercorn?
- In the fridge: Store leftovers beef tenderloin peppercorn in an airtight container for 3 days.
- In the freezer: Wrap leftovers beef tenderloin peppercorn tightly in foil or plastic wrap and store in the freezer for 3 months.
🥵 How To Reheat Leftovers Beef Tenderloin Peppercorn?
- In the oven: Reheat leftovers beef tenderloin peppercorn in a preheated oven at 325°F for 5 to 10 minutes.
- In the microwave: You can reheat Leftovers beef tenderloin peppercorn for 2-3 minutes.
- In the air-fryer: Heat leftovers beef tenderloin peppercorn for 5-7 minutes at 350°F.
FAQ’S:
Is It Necessary To Crush The Peppercorns Before Using Them?
Yes, crushing the peppercorns helps release their flavor and ensures even distribution of peppery goodness on the beef tenderloin.
Can You Use Ground Pepper Instead Of Whole Peppercorns?
Yes, ground pepper can be used as a substitute for whole peppercorns, but using freshly crushed peppercorns will provide a more robust flavor.
Should The Butter Be Melted Completely Or Just Softened?
The butter should be melted until it slightly browns for a nutty flavor, ensuring it’s fully melted before pouring over the cooked beef tenderloin.
Should You Cover The Beef Tenderloin With Foil While It’s Cooking?
No, it’s best to leave the beef uncovered during cooking to allow the exterior to brown and develop a flavorful crust.
More Pioneer Woman Recipe:
- Pioneer Woman Shredded Beef Tacos
- Pioneer Woman Beef Tips And Gravy
- Pioneer Woman Slow Cooker Beef Fajitas
Pioneer Woman Beef Tenderloin Peppercorn Nutrition Fact
- Calories: 678
- Total Fat: 46g
- Saturated Fat: 22g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 1.9g
- Monounsaturated Fat: 17g
- Cholesterol: 207mg
- Sodium: 671mg
- Total Carbohydrates: 8.2g
- Dietary Fiber: 1.3g
- Sugars: 2.1g
- Protein: 48g
- Calcium: 73mg
- Iron: 3.6mg
- Potassium: 784.9mg
Pioneer Woman Beef Tenderloin Peppercorn
Description
Pioneer Woman Beef Tenderloin Peppercorn, crafted with whole beef tenderloin, kosher salt, sugar, tri-color peppercorns, butter, and garlic, promises a savory delight. With a total cooking time of 35 minutes, serving 8, this recipe offers a delectable feast for any occasion.
Ingredients
Instructions
- Preheat your oven to 475 degrees Fahrenheit.
- Put the tenderloin on a roasting rack.
- Sprinkle kosher salt and sugar generously over the meat to enhance its savory taste.
- Press crushed peppercorns onto the surface of the meat.
- Insert a meat thermometer and place it in the oven until the beef reaches a temperature of 120 to 125 degrees Fahrenheit for medium-rare/rare. This should take about 20 to 25 minutes, depending on the initial temperature of the meat.
- While the meat is cooking, melt butter with garlic in a small skillet until the butter slightly browns. Discard the garlic.
- Once the meat is cooked, remove it from the oven and pour the garlic butter over it gently (it should sizzle when it touches the meat).
- Loosely cover the meat with foil and let it rest for 10 minutes before slicing.
Notes
- Ensure the beef tenderloin is trimmed of all visible fat before seasoning.
Generously sprinkle kosher salt and sugar over the meat to enhance its savory taste.
Use a rolling pin to crush the tri-color peppercorns for an even distribution of flavor.
Insert a meat thermometer into the thickest part of the tenderloin to monitor internal temperature accurately.
