The peppery coating, quick sear, and finish in the oven ensure tender, flavorful results for this beef tenderloin
1.Preheat oven to 400 degrees(F). Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
2.Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash see links to recipes below.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 12 | ||
Calories from Fat: 12 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.4mg | 1 % | |
Potassium -26.7mg | -1 % | |
Total Carbohydrate -0.7g | 0 % | |
Dietary Fiber -0.6g | -2 % | |
Sugars, other -0.1g | ||
Protein -0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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Grainy Mustard Aioli
I recommend pairing it with this recipe
— sbjonas
Caramelized Acorn Squash
I recommend pairing it with this recipe
— sbjonas
What would you serve with this? Link in another recipe.