Peppercorn Beef Tenderloin

Peppercorn Beef Tenderloin

• 2 tbsp. pink peppercorns
• 1 tbsp. green peppercorns
• 1 tbsp. black peppercorns
• 3 sprigs rosemary
• 2 tsp. honey
• Kosher salt
• 1 4-lb beef tenderloin, trimmed and tied with butcher’s twine

Horseradish Cream Sauce

• 1 1/2 tbsp. unsalted butter
• 1 leek, whites only, sliced into half-moons
• 1/4 c. dry vermouth
• 1 c. heavy cream
• 1 oz. fresh horseradish, peeled and finely grated (1/4 cup)
• Kosher salt

Directions:

Peppercorn Beef Tenderloin

1. 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.
2. 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.

Horseradish Cream Sauce

1. 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.
2. Remove from heat and stir in horseradish. Season with salt to taste. Makes about 11/2 cups.