Directions for: Roasted 3 Peppercorn Beef Tenderloin with Cherry Sauce
Ingredients
Roasted 3 Peppercorn Beef Tend1 whole beef tenderloin silver skin removed (Approximately 5lbs.)
tsp pink peppercorns
tsp whole Szechwan peppercorns
1 tsp whole black peppercorns
1 Tbsp fresh roughly chopped rosemary
2 Tbsp olive oil
tsp kosher salt
Cherry Sauce2 cup red wine, a rich Cabernet
1 shallot finely diced
1 sprig fresh rosemary
1 Tbsp fresh ginger sliced
1 Tbsp balsamic vinegar
2 cup fresh pitted and halved Bing cherries
Salt to taste
Directions
Roasted 3 Peppercorn Beef Tend1. Preheat your barbeque for medium high heat 375F -425F (190C-218C). Leave one burner off. Oil grill to prevent sticking.Place the peppercorns in a coffee grinder and pulse until the peppercorns are broken and smashed.Place the cracked peppercorns in a bowl; stir in the rosemary and salt.Rub the peppercorn mixture all over beef. Place beef on a tray and let meat come to room temperature. This will help the beef cook evenly.Brush the beef with oil and sprinkle with salt.Place the tenderloin on the hot side of the grill. Cook (with barbeque lid open) for approximately 3-4 minutes per side or until nice char marks are achieved.Once char marks are achieved, move the beef over to the indirect (heat turned off) side of the barbeque.Close the barbeque lid and continue to cook for 20-25 minutes or until desired doneness.
2. To determine if meat is ready, insert an instant read thermometer into the thickest part of the tenderloin, for medium rare, the temperature should read 125F (51C).Remove beef from grill and tent with foil. Let meat rest for 15-20 minutes before carving and serving.Slice the beef and serve with the cherry sauce.
Cherry Sauce1. To prepare the sauce, combine wine, shallot, rosemary, ginger and thyme in a medium sized saucepan. Place saucepan over medium heat and bring to a gentle boil.Reduce heat to low and simmer until liquid is reduced by half.Remove the sauce from heat and strain the liquid using a fine mesh strainer.Add the balsamic vinegar and sliced cherries while wine mixture is still hot.Season sauce to taste with salt. Keep warm.
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