Peppercorn-Crusted Beef Tenderloin with Red Wine Sauce

Ingredients

• 2 lb center-cut beef tenderloin
• 2.5 tsp salt (For seasoning the tenderloin)
• 0.25 tsp baking soda
• 1 head garlic (Roast whole; cut off the top to expose the cloves)
• 3 tbsp grapeseed oil (1 tbsp listed in the ingredients; the instructions use 2 tbsp for searing)
• 2 tbsp coarse ground black pepper
• 0.75 cup red onion (Minced; shallot may be used instead, according to the transcript)
• 1.5 cup beef stock
• 1.5 cup red wine (Any red wine works)
• 1 sprig thyme
• 1 sprig rosemary
• 1.5 tsp salt (For the sauce)
• 1 tsp olive oil (For drizzling over the garlic before roasting)
• 1 tbsp water (For the cornstarch slurry)
• 2.5 tsp cornstarch

Steps

1. 1

   In a small bowl, combine the 2 1/2 teaspoons salt for the tenderloin with the baking soda. Sprinkle the mixture evenly over the entire beef tenderloin. Set the meat on a small baking sheet, cover it, and refrigerate for 1 hour.

2. 2

   While the beef chills, preheat the oven to 375°F (190°C). Cut off the top of the garlic head, exposing the tips of the cloves. Drizzle the exposed cloves with 1 teaspoon olive oil, wrap the head tightly in aluminum foil, and place it in the oven.

3. 3

   Roast the garlic until caramelized, soft, and golden brown, 20–30 minutes. Remove it from the oven and let it cool.

4. 4

   In a 4-quart saucepan, combine the minced red onion, beef stock, red wine, thyme, rosemary, and the 1 1/2 teaspoons salt for the sauce.

5. 5

   Bring the sauce mixture to a boil, then reduce the heat to maintain a low simmer. Simmer until the liquid has reduced by half, about 45–55 minutes.

6. 6

   When the sauce has reduced, combine the water and cornstarch in a small bowl. Whisk until smooth, then whisk the slurry into the sauce.

7. 7

   Return the sauce to a simmer so the cornstarch activates and the sauce thickens slightly. Keep it warm until serving.

8. 8

   After the beef has chilled for 1 hour, remove it from the refrigerator. Reduce the oven temperature to 325°F (163°C). Heat 2 tablespoons grapeseed oil in a 12-inch skillet over medium heat until hot and shimmering.

9. 9

   Add the beef tenderloin to the skillet. Sear all sides until a crust forms, turning when the meat releases easily from the pan; allow about 2–3 minutes per side. Remove the skillet from the heat.

10. 10

    Squeeze the roasted garlic cloves out of their husk into a small bowl. Mix with the coarse ground black pepper to make a paste.

11. 11

    Rub the garlic-pepper paste all over the seared tenderloin. Place the beef in the oven and roast for 30–40 minutes, until it reaches the desired internal temperature: 125°F (52°C) for medium-rare, 130°F (54°C) for medium, or 140°F (60°C) for well done.

12. 12

    Remove the tenderloin from the oven and let it rest for 15 minutes before slicing. Slice and serve with the warm sauce.

Notes

The ingredients list specifies 1 tbsp grapeseed oil, while the instructions call for 2 tbsp of neutral oil for searing; the transcript also mentions a high-smoke-point oil and gives grapeseed as an option. The ingredient quantity combines those stated uses as 3 tbsp grapeseed oil. The transcript says the beef can be tied with oven-safe butcher’s twine if the tenderloin has a narrow tail, and mentions that reserved meat juices can be added to the sauce. These are optional notes, not required in the written instructions.

Nutrition per serving

• main
• holiday
• Christmas
• beef
• roasted
• seared
• special occasion