Ingredient Checklist


Instructions Checklist
  • Bring tenderloin to room temperature 30 minutes before cooking. Heat oven to 400°. Pat tenderloin dry and rub with oil.

  • Crush peppercorns in a spice grinder (or coffee grinder reserved for spices). Mix in a bowl with salt and press onto entire surface of tenderloin. Bake at 400° for 45 minutes or until internal temperature reaches 137°. Let rest 5 to 10 minutes, until temperature reaches 145°, before slicing. Serve with Roasted Garlic Cream Sauce or Red Wine– Shallot Sauce.

Nutrition Facts

347 calories; 23 g total fat; 9 g saturated fat; 111 mg cholesterol; 1027 mg sodium. 1 g carbohydrates; 0 g fiber; 33 g protein;