Peppered Beef Tenderloin Roast
|Beef tenderloin||4 Pound, fat trimmed|
|Garlic||5 Clove (25 gm), finely chopped|
|Chopped rosemary||2 Tablespoon|
|Green peppercorns||1 Tablespoon, drained and finely chopped (In Brine)|
|Ground black pepper||1 Teaspoon|
|Olive oil/Vegetable oil||2 Tablespoon|
|Beef stock||1 1⁄4 Cup (20 tbs)|
Place beef on sheet of plastic wrap.
Combine remaining ingredients except oil and beef stock; rub over roast.
Wrap tightly and refrigerate at least 4 hours and no longer than 48 hours.
Return to room temperature before cooking.
Preheat oven to 425°F In large ovenproof skillet or roasting pan, heat oil over medium-high heat.
Place roast in skillet; brown on all sides (about 4 minutes per side).
Carefully lift roast with large carving fork and place roasting rack in skillet under roast.
Do not cover.
Insert meat thermometer in thickest part of roast.
Roast until meat thermometer registers 155°F (Roast temperature will usually increase about 5°F after removal from oven.)
Remove to cutting board and let rest in warm place 15 minutes before carving.
Place skillet with pan drippings over high heat until hot.
Stir in beef stock.
Cook, stirring occasionally, until reduced to about 3/4 cup.
Strain and serve in sauce pitcher.