| Level: | Easy |
| Total: | 35 min |
| Active: | 5 min |
| Yield: | 24 servings |
Ingredients
- 2 whole beef tenderloins, trimmed (trimmed weight 2 1/2 to 3 1/2 pounds)
- 1/4 cup olive oil
- 1 cup crushed tri-colored peppercorns
- Dinner rolls, for serving
- Grainy brown mustard, for serving
- Horseradish sauce, for serving
Instructions
- Preheat the oven to 475 degrees F.
- Brush the tenderloins with the olive oil and then roll in the crushed peppercorns. Place the meat on a roasting pan and roast for 20 to 25 minutes. Let rest for at least 5 minutes before thinly slicing.
- Serve with dinner rolls, grainy mustard and horseradish sauce.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 72 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 13 mg |
| Sodium | 30 mg |
Reviews
Ohhh so good! Thanks Ree for yet another easy and amazing recipe! Happy Holidays!
Easy and delicious!
About to make this for the second time with a 5 lb Tenderloin.
I bought whole peppercorns and crushed them myself i rubbed a combination of Good OO and Olive oil plant butter I take it out at 120 and let it rest for at least 1/2 hour to 45 minutes make sure you are a good temp gauge.
Delicious, and if you serve as sandwiches, try some Caramelized onions, perfect!
I bought whole peppercorns and crushed them myself i rubbed a combination of Good OO and Olive oil plant butter I take it out at 120 and let it rest for at least 1/2 hour to 45 minutes make sure you are a good temp gauge.
Delicious, and if you serve as sandwiches, try some Caramelized onions, perfect!
I just made it but would like to know what the temperature of the beef was when Ree took it out of the oven.
So does this mean total weight of 2 tenderloins is 3 lbs because it looks like each is 3 lbs from pic. Help?
Very good! Made it twice for the holidays. Very simple but packs a lot of flavor
Try this with caramelized red onion, roasted red pepper & melter Brie. It’s sublime.
Super easy and great for a crowd
I can’t get the video to play. That’s off for mr.
WOW. Simply wow. The show aired at 10am and I had it ready before noon. I just couldn’t wait ! I have to admit I made one small change and slathered the meat with some room temp butter instead of the olive oil. I think it gave some decadence to the flavor. Now that I’m reading the reviews I kind of wish I had rubbed some herbs on too but even the plain version of S&P is great. Just like someone said earlier, I’ve been always afraid of cooking expensive cuts but having made this one I can safely say: no more. The meat is butter-soft, there’s no chewiness to it at all – it literally melts in your mouth. If there’s anyone else who is still skeptical about making a filet mignon at home – please, don’t be. Use a meat thermometer, look for 125F, let it rest and VOILA !
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/tenderloin-sandwiches.html?oc=linkback? What do you think?