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Pepper Crusted Beef Tenderloin

Diet.Guru's picture
  Beef tenderloin 5 Pound, trimmed (1 Piece)
  Olive oil 2 Tablespoon
  Kosher salt 1 Tablespoon
  Black peppercorns 3 Tablespoon, cracked
  Prepared horseradish 1⁄2 Cup (8 tbs)

1. Set tenderloin on sheet of waxed paper; brush with oil and season with salt and pepper, rubbing them in. Turn meat to coat evenly.
2. Preheat a gas grill for indirect cooking, or build a fire on one side of a charcoal grill.
3. Grill tenderloin over direct heat or directly over the fire until seared on all sides and a crust has developed, about 10 minutes, turning halfway through cooking. Melting fat may cause flare-ups, so have a spray bottle of water handy. Move tenderloin away from direct heat and cover grill; cook until done to taste, 20 to 25 minutes longer for medium-rare (an instant-read thermometer will register 130°F). Let stand for 15 minutes before slicing. Serve with horseradish on the side, if desired.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3974 Calories from Fat 1603

% Daily Value*

Total Fat 178 g274.5%

Saturated Fat 58.9 g294.6%

Trans Fat 0 g

Cholesterol 1519.5 mg506.5%

Sodium 7191.2 mg299.6%

Total Carbohydrates 49 g16.3%

Dietary Fiber 2.5 g10.2%

Sugars 6.2 g

Protein 503 g1005.1%

Vitamin A 0% Vitamin C 32%

Calcium 58.8% Iron 204.3%

*Based on a 2000 Calorie diet

Pepper Crusted Beef Tenderloin Recipe