Ad Hoc Pepper Corn Beef Tenderloin – a delicious recipe with black peppercorns, Canola oil, tenderloin, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Put peppercorns in a small saucepan and cover with 2 cups of canola oil. Bring oil to a simmer over medium high heat. Remove from heat and let peppercorns steep for 1 hour.
2
Drain peppercorns and crush with a mortar and pestle. Spread crushed peppers on work surface. Coat both sides of steaks and let sit for 30 minutes.
3
Preheat oven to 350.
4
Heat oil in cast iron pan over medium high heat. Season steaks with kosher salt. Add steaks to pan and sear for 4 minutes. Turn steaks and sear other side for 4 more minutes.
5
Transfer steaks to oven and cook for about 18 minutes for medium rare and 24 minutes for medium well. Remove from oven and let rest before serving.
416
kcal
Calories
27
g
Fat
2
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1/2 cup black peppercorns, Canola oil, 6 8oz beef tenderloin steaks 1 and 1/2 inches thick, Kosher salt.
Yes, Ad Hoc Pepper Corn Beef Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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