Yield: Yields about 2 cups
Sophisticated yet comforting, this sauce is a sure-fire crowd pleaser.
Make Ahead Tips
The sauce may be made 1 day ahead, but be sure to let it cool before covering and refrigerating. Reheat gently.
The tenderloin can be tied and salted up to 2 days ahead; keep it wrapped in butcher paper or plastic in the refrigerator.
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This is a once-a-year recipe that has become a traditional Christmas Day presentation in our family over the past five years. It is an elegant, delicious addition that makes a very special holiday meal, even more special. To say that everyone loves it would be an understatement. Follow instructions to the letter and you won't be disappointed.
This recipe is fabulous! I followed the instructions for the roast, but cooked it on the grill instead. I seared the roast, then applied the glaze and grilled on indirect heat for an hour at 375 ( 5 pound tenderloin). The sauce was delicious as well. Served it with truffle mac and cheese, saluted mushrooms and grilled asparagus.
Amazing! Followed recipe exactly!
This dish is definitely for special occasions! The best part is that it cooks in less time than a 4 hour turkey or 6 rib prime! The cut of this tenderloin is fantastic! I didnt sear long enough the first time according to direction-will do it next time! The glaze and peppercorn sauce compliment it very well! guests who usually have turkey/prime rib said this was one of the best they have had! The cut of beef is very good and such help on time! This is just as fancy for Christmas dinner! This coupled with scalloped potatoes and white choc mac cake was a feast for the senses! Everybody stopped to experience each one separately! Highly recommend!
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