Cold Roast Fillet of Beef with Cracked Pepper Crust

Name: Cold Roast Fillet of Beef with Cracked Pepper Crust
Prep time: 48 min
Cook time: 48 min
Total time: 48 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams trimmed 3 to 3 1/2-pound fillet of beef, tied, at room temperature; 1 Tbsp black peppercorns, ground coarsely; 1 teaspoon coarse salt; 2 teaspoons dried green peppercorns, ground coarsely; 3 teaspoons horseradish; 8 servings Paprika; 1 sprig Parsley , for garnish, is desired; 8 servings Salt and pepper; 237 milliliters sour cream; 1 teaspoon white peppercorns, ground coarsely

Need a gluten free and primal main course? Cold Roast Fillet of Beef with Cracked Pepper Crust could be an amazing recipe to try. This recipe serves 8. One portion of this dish contains roughly 32g of protein, 43g of fat, and a total of 535 calories. Head to the store and pick up peppercorns, peppercorns, horseradish, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 48 minutes.

Instructions

Preheat the oven to 500 degrees F.

Equipment you will use

Oven

In a small bowl, combine the black pepper, the green pepper, the white pepper, and the salt. Rub the meat with the pepper-salt mixture. Sear meat in hot skillet until browned all over. If tenderloin is too large for skillet, cut meat in half. In an oiled roasting pan roast the fillet in the middle of the oven for 20 to 25 minutes, or until a meat thermometer registers 130 degrees F for medium-rare meat, and let it cool to room temperature.

Ingredients you will need

Pepper

Green Pepper

White Pepper

Meat

Salt

Dry Seasoning Rub

Equipment you will use

Kitchen Thermometer

Roasting Pan

Bowl

Oven

The fillet may be roasted 2 days in advance and kept wrapped and chilled. Slice the fillet crosswise, arrange it on a cutting board or platter, and garnish it with the parsley.

Ingredients you will need

Parsley