Nothing says "special occasion" like Beef Tenderloin, and this recipe offers a zesty spin on the classic technique of steak au poivre.
Insert the thermometer into the narrow end of the beef tenderloin so that it won’t be overcooked while waiting for the thicker part to reach temperature.
The beef stands at room temperature for 30 minutes before grilling to absorb more pepper flavor and allow the beef to cook more evenly.
Steak au Poivre is a classic French recipe for steak which is covered with coarsely ground pepper before it is sautéed or broiled. It is usually served with melted butter or a simple sauce made with the pan drippings.
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