Roasted Filet of Beef with Peppercorn Crust

Aug 25, 2020

Here is the most reliable—the little black dress, if you will— of special-occasion dishes. And this filet becomes even more interesting when served, as we suggest you do below, with Mustard Applesauce spooned alongside the tenderloin slices. If you don’t have time to make the applesauce, a good mustard or horseradish cream works, too. 
1 trimmed and tied the whole filet of beef, 4 to 5 pounds
1 teaspoon salt
¼ cup cracked black peppercorns
Mustard Applesauce
Mint sprigs, for garnish
  1. Preheat the ocean to 400 degrees F. Line a roasting pan with parchment paper. 
  2. Salt the filet all over. On a cutting board, pat the cracked peppercorns into the met, distributing them well. Place the meat in the roasting pan and roast for 35 minutes for rare, or until a meat thermometer registers 115 to 120 degrees F when inserted in the middle. (For medium it should read 130 to 140 degrees, and for well-done 150 to 160 degrees.) Transfer the meat to a cutting board, and let cool.
  3. To serve, slice the filet into ½-inch slices and place it on a round platter. Spoon the Mustard Applesauce next to the slices. Garnish the platter with fresh mint, and serve.
Serves 6

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