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Pepper Crusted Roast Beef Tenderloin
Recipe serves
:
4
A Little Background
“My brother in law Darren is the best steak cook I know!” I was very young when I first proclaimed that, in fact I may have said “my sister’s new boyfriend,” it was that long ago. I stick by those words today, as he still cooks one of the best steaks I’ve had anywhere; however it wasn’t until a few years later as I embarked on my cooking career, that I discovered it had just as much to do with Darren’s eye for quality and knowledge of beef cuts as it did with his skill. You see Darren knew that I being only young may have found the flavour of a robust sirloin or rib eye a little strong. So he decided to use what is considered to be the tenderest cut of beef, the tenderloin. This same tenderness as well as its full flavour is what makes it a great choice for entertaining. In this recipe I have chosen to slowly roast a whole loin intensifying the flavour and spiced it up with a pepper crust. You can choose to cut this dish at the table and offer your guests slices from the carving board, or you can cut it into medallions or steaks in the kitchen for a more formal presentation at the table.