Posts Tagged‘beef’

Pepper Crusted Beef Tenderloin

Beef Tenderloin

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…