Beef Tenderloin with Crushed Peppercorns
- William Bohannon
- 1 beef tenderloin
- 3 tbsp (45 ml) seasoned pepper blend (mixed dried assorted peppers coarse ground)
- 3 tbsp (45 ml) garlic powder or minced fresh garlic.
- 3 tbsp (45 ml) coarse Kosher salt
- Peel tenderloin with a boning knife to remove all of the fat and tendons.
- Make it as clean as possible to get to the long muscle it is large on one end and narrow on the other.
- It has a small secondary muscle attached to the large end.
- Remove the membranes and fibers in between.
- The cleaned tenderloin will be smooth and shiny red with almost no visable white fat.
- Save all the trimmings for a second picking over and use this meat for the best stews and soups you have ever made.
- Take the cleaned tenderloin and sprinkle the salt and pepper blend all over and rub to distribute.
- Coat with oil and allow to marinate covered in refridgerator at leat 2 hours or up to 2 days.
- Use a foil lined cookie sheet and the oven set on High Broil 500 degrees
- Broil on middle rack 12 minutes on each side for Medium Rare.
- Allow meat to rest 5 minutes before slicing off your filet mignons.
- The small end will be well done, the middle section will be medium, the thick end with the secondary muscle will be medium rare.
- There will not be any leftovers.
- Serve as is or with a Bearnaise Sauce on the side.
- If you can buy the tenderloin whole and peel it yourself as I have described.
It will save $$ and you will have all the delicious trimmings for the stew and soup.
To clean one is easy; don't let the butcher scare you into paying extra for the service.
You simply cut away all of the fat, membranes and gristle carefully.
It takes about 20 min to do it your self based on my instructions and if you have never seen it done before.
After a few practices you can peel one in 3 min or less.
Clean even smooth long stokes with the knife.
Angle the knife just slightly away from the meat (and under the membrane to be removed)to avoid an accidental gouge.
You can remove 80% of the excess meat and fat with your bare hands using the knife only for tough looking thin membranes.