Holiday Beef Tenderloin
This beef tendereloin garnished with herbs and served with horseradish sauce is sure to be a great centerpiece to any holiday dinner.
1 Beef tenderloin whole trimmed
1 Whole head garlic chopped fine
3 T (45ml) Whole pink and green peppercorns
2 T (30 ml) Chopped fresh rosemary
2 T (30 ml) Montreal steak seasoning
2T (30 ml) Olive oil for meat
2T (30 ml) Olive oil for garlic
Rub tenderloin with olive oil.
Brown meat on all sides.
Cool meat to 38 °F (3°C)
Sautee garlic until soft add rosemary,peppercorns and cool.
Rub meat with garlic, spices, and herbs.
Cook at 250°F (121°C)
Internal temperature cut off 90°F (32°C)
Final temperature 130°F (54°C)
Hold at 140°F (60°C) up to 4 hours
Horseradish sauce would be great.