CHEF JEFF — ONE BYTE AT A TIME: Cracked Black Pepper Beef Tenderloin

Try this simple approach to an old favorite.

Cracked Black Pepper Beef Tenderloin

4-pound beef tenderloin roast

Vegetable oil

Salt

2 tablespoons coarsely ground black pepper

1 cup chicken broth

¼ cup dry red wine

2 teaspoons Dijon mustard

1 teaspoon minced fresh thyme

1½ teaspoons cornstarch

Heat oven to 425 degrees. Heat large roasting pan over 2 burners on medium-high for 5 minutes. Rub meat with oil. Sprinkle with salt and pepper. Add roast to pan when hot and sear. Mix broth, wine, mustard and thyme in bowl. Transfer roast to platter. Pour fat out of pan. Return pan to heat. Add broth mixture, stirring to scrape up browned bits. Pour into saucepan over low heat. Whisk in cornstarch. Set aside. Place meat on wire rack in pan. Roast on lower-middle position rack until thermometer reads 130 degrees (medium-rare). Remove from oven. Let meat rest 15 minutes. Slice and serve with sauce.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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