If you have haven’t figured it out yet, I’m here to tell you that our family loves some red meat. In particular, steaks. We are steak eaters. I came across this recipe from The Pioneer Woman for a whole beef tenderloin last year and I’ve been perfecting it every since so you are now privy to the perfected recipe on your first shot!
Get a 4-5 lb tenderloin at your local butcher. If your butcher is feeling generous, have him go ahead and trim it up for you! If not, make sure you trim the fat off really well before seasoning the tenderloin.
Next up: season the tenderloin. Rub in Lawry’s Seasoned Salt ALL OVER the tenderloin. Make sure it’s really rubbed in well. Then comes the Lemon Pepper. Rub it in well, too.
Now take your peppercorns and put them in a sealed plastic bag. Beat those suckers with a meat tenderizer until they’re crushed well. Set aside.
You need a HOT, heavy pan. Turn the flame to high and melt 4 Tbls ghee in the pan until it’s “screaming” hot. You will know it’s hot enough if the steak “screams” as soon as it’s placed in the pan. If the steak doesn’t let out a yell, take if off and continue heating the pan.
Sear the tenderloin on all sides until it has a nice, brown crust; about 2-3 minutes per side.
Place the tenderloin on a wire rack on top of a large baking sheet. When the meat is cool enough to touch, cover it with the banged up peppercorns.
Now, add about a stick of cut up butter to the top of the tenderloin. This will melt down and soak into the tenderloin making it So so so tasty.
Now bake the tenderloin in the 475 degree oven until the internal temperature is at least 140 degrees. Once it hits 140 degrees, take the tenderloin out and LET IT REST. It will continue cooking for up to 10 minutes. Just walk away. DO NOT cut it until it is fully rested. trust me on this!
- 4-5 Lbs trimmed beef tenderloin
- 4 TBLS Ghee (or butter)
- 1 Stick Salted Butter
- Lawry's Seasoned Salt
- Lemon Pepper
- Heat oven to 475
- Season tenderloin generously on all sides with Lawry's and lemon pepper
- Crush peppercorns in a sealed plastic bag with meat tenderizer or mallet. Set aside
- Heat heavy skillet on high heat
- Melt ghee in skillet
- Once ghee is melted and skillet it VERY HOT, add tenderloin.
- Sear on all sides until a nice, brown crust forms. About 2-3 minutes per side
- Remove tenderloin and place on a wire rack on top of a large cookie sheet
- When tenderloin is cool enough to handle, cover all sides with banged up peppercorns
- Add an oven safe meat thermometer to the middle of the tenderloin
- Put tenderloin in preheated oven until internal temp is 140 degrees- about 25 minutes
- When internal temp is 140 degrees, remove the tenderloin and WALK AWAY
- Let the meat rest for at least 10 minutes to reach final temperature
- Slice and enjoy!