Peppercorn Tenderloins With Whipped Mustard Butter

This is a re-post from February 14, 2011. Goes to show good recipes never grow old. Tim and I will be making this for the kids tonight.

We don’t sell tenderloins individually, so make sure to include them in your beef package order.

Happy Saint Valentine’s Day!! A day of love, romance and sweet hearts.

While others might go for spendy crowded restaurants, Tim and I usually stay in and cook for ourselves. We have found that we can do it much better than most restaurants (at least the ones we can afford). And not having to spend at least $50 on a babysitter is also a bonus!

Our favorite recipe is from Cooking Club of America. We have been making this for so long that the link on their website is no longer available.

image from painlesscooking.com

Peppercorn Tenderloin with Whipped Mustard Butter

1/4 cup unsalted butter, softened
1 tablespoon Dijon mustard
1 teaspoon honey
1/4 teaspoon grated lemon peel
1 1/4 teaspoons kosher (coarse) salt, divided
1 tablespoon cracked black peppercorns*
1 tablespoon cracked white peppercorns*
1/8 teaspoon crushed red pepper
4 beef tenderloin steaks (1 1/2 inches thick) (Zweber Farms of course)
2 teaspoons vegetable oil

1. In small bowl, stir together butter, mustard, honey, lemon peel and 1/4 teaspoon of the salt until smoothly blended and of whipped consistency. Let stand at room temperature.

2. Heat oven to 425°F. In another small bowl, stir together black peppercorns, white peppercorns, crushed red pepper and remaining 1 teaspoon salt. Brush steaks with oil; sprinkle with peppercorn mixture, pressing evenly onto both sides.

3. Heat large ovenproof skillet over medium-high heat until hot. Add steaks; cook 4 minutes. Turn steaks; place skillet in oven. Bake 7 minutes for medium-rare or until of desired doneness. Serve steaks topped with mustard butter.

TIP *Purchase cracked peppercorns in the spice section. Or, to crack your own, place whole peppercorns in heavy-duty resealable plastic bag; seal bag. Pound with flat side of meat mallet until coarsely crushed.

Once you have tenderloins this good, you will never order tenderloin at a restaurant again. Pair this meal with a Caesar salad, pan fried asparagus, crunchy French bread and a glass of Cannon River Winery Gunflint Red.

Happy Valentine’s Day!!

Emily


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Filed under 30 Minute Meals, Cooking, Cooking with Beef, Food, Hunk of Meat Monday

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