Peppercorn Crusted Beef Tenderloin by eatingwell.com
- 2 tablespoon(s) whole green peppercorns
- 1 tablespoon(s) whole white peppercorns
- 1 tablespoon(s) whole black peppercorns
- 3 pound(s) trimmed beef tenderloin, preferably center-cut (see Tips & Techniques)
- 1 tablespoon(s) extra-virgin olive oil
- 1 1/2 teaspoon(s) kosher salt
- Preheat a gas grill (with all burners lit) to 400°F
- Coarsely crack peppercorns with a small heavy skillet (or saucepan), in a mortar and pestle, or in a spice grinder.
- Tie kitchen string around tenderloin in several places so the meat will hold its shape as it cooks. Rub with oil, sprinkle with salt, and coat with the cracked peppercorns.
- If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Place the tenderloin on the unheated side of the grill rack. Close the lid and roast undisturbed for 20 minutes.
- Rotate the tenderloin 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare), 15 to 35 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing.