Pepper-Crusted Beef Tenderloin with Horseradish Cream
The product page lists "various peppercorn peppers" and describes black pepper and bell peppers, so it makes a deeper, more interesting crust than plain black pepper. Because it has no salt, you can use a heavy coat for the crust and still control the salt yourself.
Made with
Ingredients and steps
Serves: 8-10
From the product page: "Use it wherever you'd use regular pepper." and "This will replace your regular pepper; it has no salt."
Ingredients
- 1 center-cut beef tenderloin roast, 3-4 lb, trimmed of silver skin and tied every 1 1/2 inches
- Coarse salt, to taste (Seasoned Pepper has no salt, so you add it separately)
- Frisco Seasoned Pepper: use the amount on the label
- 2 tablespoons vegetable oil
- For the horseradish cream: 1 cup sour cream, 3 tablespoons prepared horseradish, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, and a pinch of salt
Steps
- The day before (or at least 2 hours ahead), salt the tenderloin all over and set it on a rack in the refrigerator, uncovered.
- Stir the horseradish cream ingredients together, cover, and refrigerate so the flavors can come together.
- Heat the oven to 425F. Pat the roast dry and press Seasoned Pepper onto all sides.
- Heat the oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the roast on all sides, 8-10 minutes total.
- Move the pan to the oven and roast 20-30 minutes, until the center reaches the temperature you want. For guidance: medium-rare is about 130-135F and medium is about 140-145F. The USDA safe minimum for whole beef roasts is 145F with a 3-minute rest, so if you're cooking for anyone who needs that, take it all the way to 145F.
- Rest the roast 10-15 minutes, snip off the strings, and slice 1/2 inch thick. Serve with the horseradish cream.
Pair it with
Prime Rib & Roast Seasoning. For the next holiday roast, the product page says to "Pat the meat dry. Coat it evenly on all sides," and the blend brings salt, garlic, rosemary, and parsley along with the pepper.