Beef Tenderloin with Crushed Peppercorns

1. 1

   Peel tenderloin with a boning knife to remove all of the fat and tendons.

2. 2

   Make it as clean as possible to get to the long muscle it is large on one end and narrow on the other.

3. 3

   It has a small secondary muscle attached to the large end.

4. 4

   Remove the membranes and fibers in between.

5. 5

   The cleaned tenderloin will be smooth and shiny red with almost no visable white fat.

6. 6

   Save all the trimmings for a second picking over and use this meat for the best stews and soups you have ever made.

7. 7

   Take the cleaned tenderloin and sprinkle the salt and pepper blend all over and rub to distribute.

8. 8

   Coat with oil and allow to marinate covered in refridgerator at leat 2 hours or up to 2 days.

9. 9

   Use a foil lined cookie sheet and the oven set on High Broil 500 degrees

10. 10

    Broil on middle rack 12 minutes on each side for Medium Rare.

11. 11

    Allow meat to rest 5 minutes before slicing off your filet mignons.

12. 12

    The small end will be well done, the middle section will be medium, the thick end with the secondary muscle will be medium rare.

13. 13

    There will not be any leftovers.

14. 14

    Serve as is or with a Bearnaise Sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.