A perfectly cooked peppercorn crusted beef tenderloin, ideal for holidays. This recipe utilizes the reverse searing method for optimal flavor, and features a flavorful crust of salt and coarse black pepper, paired with a delicious sauce.
1: Truss the tail of your tenderloin or have the butcher tie it off for you.
2: Salt generously then cover in pepper, pressing pepper onto all sides to be sure it adheres.
3: Refrigerate uncovered for at least one hour, ideally overnight.
4: Remove from refrigerator and let tenderloin come to room temperature for one hour.
5: Preheat oven to 225°F.
6: Roast tenderloin uncovered for 1 ½-2 ½ hours until an instant read thermometer in the center reads 125°F for medium rare.
7: Remove from oven and let rest for 10 minutes.
8: Melt tallow along with thyme, rosemary, and garlic in a large skillet over high heat.
9: Add tenderloin and sear on all sides until browned and internal temperature hits 130°F, about 3-4 minutes total.
10: Remove from pan and let meat rest before slicing.
11: To make sauce, combine sour cream, lemon juice, horseradish, chives, salt, and black pepper in a small bowl and mix well.
12: Adjust horseradish and salt to taste.
13: To serve, sprinkle with flaky sea salt, chives, and a side of horseradish sauce.
