PEPPERCORN MEAT RECIPES
PEPPERCORN ROASTED BEEF TENDERLOIN RECIPE | REE DRUM…
How to Cook a Beef Tenderloin Roast | Peppercorn Roasted Beef Tenderloin
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 40 minutes
Cook Time 5 minutes
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F.
- Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
- Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
- While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
- Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.
CORNED MEAT ( SILVERSIDE OR BEEF) RECIPE - AUSTRALIAN.FOOD.…
My family just love this dish. Traditional way is to serve it with mashed potato and white sauce but we usually have it served sliced and with veges. The leftovers usually become sandwich meat with pickles (that is if my husband leaves any!).The weight of the meat does not matter- boil 30mins per 500 grams
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Take the meat from the bag and place in a large saucepan or boiler.
- Cover with water and add all of the ingredients.
- Bring to the boil and reduce to a gentle heat to keep the water on a gentle boil. Cover the saucepan.
- Slowly boil until cooked. 30 minutes for each 500 grams of meat.
- Remove the meat form the water when cooked and wrap in aluminium foil (you can line the foil with baking paper if desired.).
- You can slice the meat after about 10 minutes. The meat slices better the longer it is left. The meat can be sliced into thin sandwich slices when cold.
- To reheat meat either use the microwave or heat in the foil in the oven until warmed thru.
- NOTE: The vegetables cooked in the water are used for flavouring only and are discarded after the meat has cooked.
- The number of servings and cooking time depends on the size of the piece of meat.
Nutrition Facts : Calories 359.4, FatContent 23.8, SaturatedFatContent 8, CholesterolContent 122.5, SodiumContent 1431.3, CarbohydrateContent 11.6, FiberContent 1, SugarContent 8.6, ProteinContent 23.2
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BEST PEPPERCORN BEEF TENDERLOIN RECIPE - HOW TO MA…
This peppercorn beef tenderloin is the perfect centerpiece for a holiday gathering. Pair it with homemade horseradish cream sauce for a flavor-packed bite.
From goodhousekeeping.com
Total Time 55 minutes
Category gluten-free, Christmas, dinner, main dish
Calories 480 calories per serving
From goodhousekeeping.com
Total Time 55 minutes
Category gluten-free, Christmas, dinner, main dish
Calories 480 calories per serving
- Heat oven to 425°F. Using meat mallet or bottom of heavy pan, coarsely crush peppercorns; transfer to small bowl. Strip leaves from rosemary, finely chop and add to same bowl along with honey and 1 teaspoon salt; mix to combine. With paper towels, pat tenderloin dry. Place on rimmed baking sheet and rub with spice mixture. Roast to desired doneness, 135°F for medium-rare, 35 to 45 minutes. Transfer to cutting board; let rest at least 10 minutes before slicing. Serve with Horseradish Cream Sauce. Melt butter in medium saucepan on medium. Add leek and cook, stirring occasionally, until tender (do not let brown). Add vermouth and cook until syrupy, about 4 minutes. Stir in cream and simmer until reduced by half. Remove from heat and stir in horseradish. Season with salt to taste. Makes about 11/2 cups.
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PEPPERCORN ROASTED BEEF TENDERLOIN RECIPE | REE DRUM…
How to Cook a Beef Tenderloin Roast | Peppercorn Roasted Beef Tenderloin
From foodnetwork.com
Reviews 4.6
Total Time 40 minutes
Category main-dish
From foodnetwork.com
Reviews 4.6
Total Time 40 minutes
Category main-dish
- Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.
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From thepioneerwoman.com
Reviews 5
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Category Christmas, main dish, meat
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- Preheat oven to 475 degrees. Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.) Sprinkle meat generously with Lawry's. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.) Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside. Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat. Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook. Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit. To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.
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Category Side Dishes
Calories 154 calories per serving
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Total Time 35 minutes
Category Side Dishes
Calories 154 calories per serving
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CORNED MEAT ( SILVERSIDE OR BEEF) RECIPE - AUSTRALIAN.FOOD.COM
My family just love this dish. Traditional way is to serve it with mashed potato and white sauce but we usually have it served sliced and with veges. The leftovers usually become sandwich meat with pickles (that is if my husband leaves any!).The weight of the meat does not matter- boil 30mins per 500 grams
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 359.4 per serving
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 359.4 per serving
- The number of servings and cooking time depends on the size of the piece of meat.
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