Peppercorn Crusted Beef Tenderloin

Peppercorn Crusted Beef Tenderloin by eatingwell.com

Ingredients

  • 2 tablespoon(s) whole green peppercorns
  • 1 tablespoon(s) whole white peppercorns
  • 1 tablespoon(s) whole black peppercorns
  • 3 pound(s) trimmed beef tenderloin, preferably center-cut (see Tips & Techniques)
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 1/2 teaspoon(s) kosher salt

Directions

  1. Preheat a gas grill (with all burners lit) to 400°F
  2. Coarsely crack peppercorns with a small heavy skillet (or saucepan), in a mortar and pestle, or in a spice grinder.
  3. Tie kitchen string around tenderloin in several places so the meat will hold its shape as it cooks. Rub with oil, sprinkle with salt, and coat with the cracked peppercorns.
  4. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Place the tenderloin on the unheated side of the grill rack. Close the lid and roast undisturbed for 20 minutes.
  5. Rotate the tenderloin 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare), 15 to 35 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing.
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