Pepper-Crusted Beef Tenderloin

Name: Pepper-Crusted Beef Tenderloin
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 240 milliliters dry red wine or beef broth, divided; 1 Tbsp brown sugar; 1 Tbsp brown sugar; 4 Tbsps butter, divided; 1 Tbsp minced chives, optional; 2 bacon strips, cooked and crumbled; 5 garlic cloves, minced, divided; 1 teaspoons garlic salt; 3 Tbsps ground coffee; 1 Tbsp coarsely ground pepper; 1 Tbsp horseradish sauce; 1 teaspoon lemon juice; 3 Tbsps milk; 1 Tbsp olive oil; 1 medium onion, halved and sliced; 50 grams grated Parmesan cheese; 1 large potato, quartered; 907 grams beef tenderloin roast; 1 teaspoons salt, divided

Pepper-Crusted Beef Tenderloin could be just the gluten free recipe you've been looking for. This recipe makes 8 servings with 493 calories, 25g of protein, and 35g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have garlic cloves, chives, milk, and a few other ingredients on hand, you can make it. It works best as a main course, and is done in around 1 hour and 10 minutes.

Instructions

Pour 1 cup wine into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate at least 1 hour.

Ingredients you will need

Beef

Wine

Equipment you will use

Ziploc Bags

Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain; mash with cheese, milk, 2 tablespoons butter, bacon, horseradish sauce, 2 garlic cloves, garlic salt and chives if desired; set aside.

Ingredients you will need

Horseradish Sauce

Whole Garlic Cloves

Garlic Salt

Butter

Cheese

Chives

Bacon

Milk

Drain and discard marinade. In a small bowl, combine the coffee, brown sugar, pepper and 1 teaspoon salt; rub over beef.

Ingredients you will need

Brown Sugar

Dry Seasoning Rub

Coffee

Pepper

Beef

Salt

Equipment you will use

Bowl

Cut a lengthwise slit down the center of the tenderloin to within 3/4 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Remove plastic wrap; mound potato mixture over the center. Close tenderloin; tie at 2-in. intervals with kitchen string.

Ingredients you will need

Potato

Wrap

Equipment you will use

Kitchen Twine

Plastic Wrap

Place on a rack in a shallow roasting pan.

Equipment you will use

Roasting Pan

Bake, uncovered, at 425° for 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Remove meat to a serving platter. Cover and let stand for 10 minutes.

Ingredients you will need

Meat

Meanwhile, in a small skillet, cook onion and remaining garlic in oil and remaining butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in the lemon juice, remaining wine and salt. Slice tenderloin; serve with sauce.

Ingredients you will need

Lemon Juice