What's Cooking with Paula Deen - Peppercorn Beef Tenderloin

beef tenderloin

💰Cheaper: sirloin

Sirloin is a more affordable cut of beef.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Crush black peppercorns using a skillet until they are broken up.

In a bowl, combine sugar, salt, and baking soda; mix well.

Rub the sugar-salt-baking soda mixture all over the beef tenderloin.

Fold the tenderloin to create a uniform shape.

Saute the crushed black peppercorns in 6 tablespoons of olive oil on low heat for about 5 minutes.

Rinse the tenderloin to remove excess peppercorns.

Pat the tenderloin dry and apply more olive oil to help the peppercorns stick.

Tie the tenderloin with kitchen twine to keep its shape during cooking.

Grate fresh nutmeg and sprinkle orange zest over the tenderloin.

Preheat the oven to 300°F.

Transfer the tenderloin to a roasting pan and place it in the oven.

Monitor the internal temperature with a meat thermometer aiming for medium-rare.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens