Ad Hoc Pepper Corn Beef Tenderloin
- 1/2 cup black peppercorns
- Canola oil
- 6 8oz beef tenderloin steaks 1 and 1/2 inches thick
- Kosher salt
- Put peppercorns in a small saucepan and cover with 2 cups of canola oil. Bring oil to a simmer over medium high heat. Remove from heat and let peppercorns steep for 1 hour.
- Drain peppercorns and crush with a mortar and pestle. Spread crushed peppers on work surface. Coat both sides of steaks and let sit for 30 minutes.
- Preheat oven to 350.
- Heat oil in cast iron pan over medium high heat. Season steaks with kosher salt. Add steaks to pan and sear for 4 minutes. Turn steaks and sear other side for 4 more minutes.
- Transfer steaks to oven and cook for about 18 minutes for medium rare and 24 minutes for medium well. Remove from oven and let rest before serving.
black peppercorns, canola oil, tenderloin, kosher salt
Taken from www.epicurious.com/recipes/member/views/ad-hoc-pepper-corn-beef-tenderloin-50111177 (may not work)