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Recipe for :

Peppercorn Crusted Beef Tenderloin

Chef Brian JohnsonThis recipe comes from Chef Brian Johnson who lives in Eden Prairie, Minnesota. He has been in the food service business for over twenty years, and is currently working at General Mills for Aramark as the Catering Chef. He graduated from French Culinary School in the late 1980's and has since worked at restaurants, country clubs, hotels and a health spa.

"Tenderloin is a great cut of beef that is extremely tender and full of flavor. This is a quick and easy recipe that is sure to please, for best results be sure to use freshly cracked black pepper to crust your beef".


4 (7oz) beef tenderloin steaks
4 tablespoons course ground black peppercorns
1 tablespoon minced fresh garlic
1 tablespoon oli
ve oil
pinch of salt

  • Rub beef filet's with garlic and salt.
  • Place 1 tablespoon of freshly cracked black pepper over each fillet.
  • Place steaks in a preheated pan peppercorn side down first and cook for 3 to 4 minutes.
  • Flip steaks and cook an additional 3 or 4 minutes for a medium rare fillet.

To cook beef more, finish in a preheated over (350º) until the beef has reached the desired temperature.

Serves 4

Chef Brian Johnson