Five-Peppercorn Crusted Beef Tenderloin with Red Wine Shallot Sauce
Prep Time: 1 hr.
Cook Time: 1 hr.
(Total time will vary with appliance and setting.)
Level of Difficulty: Medium
Ingredients1 whole beef tenderloin, 4 lbs., cleaned, cut, trimmed of all visible fat, and tied by your butcher
3 Tbsp. crushed mixed peppercorns, such as black, white, pink, red, and green
1 Tbsp. canola oil for rub
2 c. (9 oz.) shallots, peeled and chopped
1 Tbsp. whole peppercorns
2 tsp. canola or olive oil
12 oz. bottle red wine
2 bay leaves
1 quart fat-free beef or chicken stock
1 tsp. red wine vinegar
1 tsp. sugar
Rub meat with kosher salt, peppercorn mixture, and canola oil.
Preheat grill to high and sear meat for approximately 5 mins. on each side and an additional 5 mins. to sear any pink areas remaining. (Total time approximately 15 mins.).
Preheat oven to 350 degrees.
Roast meat uncovered for approximately 30-45 mins. for whole tenderloin or until thermometer reaches 130-135 degrees.
Let meat rest for 10 minutes before carving.
Saute shallots and whole peppercorns in a small amount of oil until shallots are transparent.
Add bottle of red wine, 2 bay leaves and reduce to 75% over a medium flame (45 mins. to 1 hr.).
Add 1 quart of chicken stock and reduce to half over medium flame (45 mins. to 1 hr.).
When done puree in blender or with stick blender.
Strain through cheesecloth or fine mesh strainer.
Add vinegar and sugar.
Adjust seasonings if necessary.
Yield: 12 servings meat; 1 quart sauce
Serving size: 6 oz. meat
Calories 381; protein 41g; fat 17g (40%); carbohydrate 8g; cholesterol 12mg; sodium 346mg.
(This recipe was demonstrated in Edward's Culinary Arts program.)