Peppercorn Roast Beef

Ingredients and Weight:

• 3 lbs beef tenderloin, trimmed
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 cup beef broth
• 2 tbsp cracked black peppercorns
• 1 tbsp chopped fresh thyme
• 2 tbsp Dijon mustard
• 1/2 cup red wine (optional)

Preparation Time:

15 minutes

Cooking Time:

50-60 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Season the beef tenderloin with salt and pepper. Rub with olive oil.
3. In a small bowl, whisk together the beef broth, cracked black peppercorns, thyme, and Dijon mustard.
4. Place the beef in a roasting pan and pour the marinade over it.
5. Roast for 50-60 minutes, or until the beef reaches an internal temperature of 135°F (57°C) for medium-rare.
6. Let the beef rest for 15 minutes before slicing and serving.

Nutritional Information:

(Per serving)

• Calories: 350
• Fat: 20g
• Carbohydrates: 5g
• Protein: 30g

Dish Characteristics:

• Tender and juicy beef
• Robust peppercorn flavor
• Rich and savory gravy
• Pairs well with roasted vegetables or mashed potatoes

User Comments:

• "This roast beef is absolutely delicious! The peppercorn crust is perfectly seasoned and the beef is cooked to perfection."
• "The gravy is so flavorful and pairs perfectly with the beef. I highly recommend this recipe."
• "I've made this roast beef several times and it's always a crowd-pleaser. It's easy to make and always turns out great."

Special Precautions and Tips:

• Use a good quality beef tenderloin for the best results.
• Don't overcook the beef, or it will become tough.
• If desired, you can add 1/2 cup of red wine to the marinade for extra flavor.
• Let the beef rest for 15 minutes before slicing to allow the juices to redistribute.