|Julian's Platter of Sliced Beef Tenderloin|
with a Peppercorn Crust and Horseradish Cream Sauce
|Julian's Peppercorn Crusted Beef Tenderloin|
The most important matter to consider here is to avoid over-cooking. Even people that say they prefer beef more well done will appreciate the tenderloin cooked only to a medium-rare temperature of about 120-130F degrees. Anything more will ruin the dinner.
1/4 cup Dijon muster
3/4 cup black peppercorns
Optional: Potatoes, onions, peppers
Unwrap the beef tenderloin and examine the meat. Note the thick and thin ends, and any untrimmed fat and silver skin. While some fat will make for nice cooking, the silver skin must be removed. This tough connective tissue surrounding the muscle is a pearlescent membrane that is removed before cooking to prevent curling. Using a sharp and pointed knife, slide the knife just under one end of the silver skin and run it along underneath removing only the unwanted membrane. Repeat until all silver skin is removed.
|Fold the thin end under.|
If using the rotisserie, slide one of the forks onto the spit. Insert the spit into the center of the tenderloin from the end and carefully guide it through the meat and out the other end lengthwise. Add the remaining spit fork and secure the tenderloin into the center of the spit. If not using the rotisserie, skip this step.
Coarsely crack the black peppercorns. This can be done with a pepper mill, a food or coffee bean processor or with a mortal and pestle. Do not grind the pepper corns very fine. Sift out any finely ground pepper and discard or save for another use. If you prefer a more mild pepper flavor, simply heat 3 tablespoons oil and peppercorns together in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Using fine-mesh strainer, drain cooking oil from cracked peppercorns. The cooking process will make the peppercorns more mild.
|Peppercorn encrusted. Wrapping for Storage for an Hour.|
Add the prepared beef tenderloin and roast for about 40-55 minutes until a thermometer inserted into the thickest part of the beef reads 120F (rare) -130F (medium rare) degrees. Remember that thinner parts of tenderloin will be slightly more done, for those guests who prefer it.
If not using a rotisserie, turn the meat halfway thru cooking. While the meat roasts, prepare the horseradish cream sauce below. When the meat reaches the desired temperature, remove it and let it rest on a cutting board for 20-30 minutes before removing the spit or carving. A very sharp knife or an electric knife is preferred for carving into thin slices, about 1/4 inch thick. Lay the sliced meat out onto a platter with the sauce for guests to spoon over each serving.
|Roasted and Ready to Carve|
Horseradish Cream Sauce
Mix together the following ingredients and let sit at room temperature until the meat is ready to serve.
8 ounces sour cream
2-3 tablespoons prepared horseradish (more to taste)
2 tablespoons Dijon mustard
|A Platter of Tenderloin|