Bourbon Pepper Beef Tenderloin
One of the best cuts of beef is taken to new heights in this Bourbon Pepper Beef Tenderloin. The tenderloin is dry brined in On the Rocks Bourbon Pepper then seared and basted in butter until perfectly medium rare. Slice and serve on top of a horseradish cream sauce with fresh blood oranges for a pop.
Bourbon Pepper Beef Tenderloin
PS Seasoning
4
25 minutes
American
Beef
One of the best cuts of beef is taken to new heights in this Bourbon Pepper Beef Tenderloin. The tenderloin is dry brined in On the Rocks Bourbon Pepper then seared and basted in butter until perfectly medium rare. Slice and serve on top of a horseradish cream sauce with fresh blood oranges for a pop.
Ingredients
2 Lbs Beef Tenderloin
TT On The Rocks Bourbon Pepper
1 T Olive Oil
2 T Butter
1/3 Cup Crème Fraîche or Greek Yogurt
1/2 Blood Orange- Zest
1 t Horseradish
Directions
Season beef tenderloin with On The Rocks, then cover and refrigerate overnight.
The following day remove the tenderloin from the refrigerator and allow it to sit out at room temperature for 1 hour.
Preheat the oven to 450 F.
Heat oil in a large cast iron skillet, then sear the beef tenderloin on all sides, 1 to 2 minutes per side.
- Add butter to the top of the tenderloin, then transfer to the oven and roast for 9 to 11 minutes, until an internal temperature of 125 is reached.
Allow the meat to rest for 10 minutes.
While the tenderloin rests, whisk together the crème fraîche with the blood orange zest and horseradish.
Season with On The Rocks.
Slice the beef tenderloin into ½ inch thick slices, then serve warm with sauce.
