Beef Tenderloin with Pepper and Parsley Recipe - Cooking Index
Beef Tenderloin with Pepper and Parsley Recipe - Cooking Index
| 2 lbs | Beef Tenderloin | |
| 2 teaspoons | Whole black peppercorns | |
| 3 teaspoons | Whole white peppercorns | |
| 2 teaspoons | Kosher salt (coarse) | |
| 4 tablespoons | Soft butter | |
| 1 cup | Chopped parsley | |
| 1 cup | Parsley |
Purchase beef tenderloin from your favorite meat market and bring to room temperature before cooking.
Put peppercorns in cheese cloth and crack with mallet or rolling pin. Mix cracked peppercorns and salt in shallow dish or wax paper.
Mix butter and chopped parsley until smooth and rub over tenderloin. Roll tenderloin the the peppercorn and salt mixture, coating all sides.
Roast in a shallow baking pan at 400 degrees about one hour. With meat thermometer cook to your desired wellness - 140 degrees for rare. Slice meat very thin and arrange on platter with remainder of parsley. Serve either hot or cold. We prefer hot!
This is the definitive "company's coming" main course and is guaranteed to impress.
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