Oven-roast beef tenderloin by trimming a whole beef tenderloin, seasoning it with salt, sugar and crushed peppercorn, and roasting it at 475 degrees Fahrenheit for 20 to 25 minutes. Serve the tenderloin with browned garlic butter. Ree Drummond offers a recipe for peppercorn roasted beef tenderloin on FoodNetwork.com.
Trim 1 whole beef tenderloin of all visible fat. Season the tenderloin with a liberal amount of kosher salt and 2 teaspoons of sugar to enhance its savoriness. Crush 1/2 cup of mixed multicolor peppercorns with a rolling pin, and rub the crushed peppercorns into the surface of the tenderloin. Roast the tenderloin in an oven preheated to 475 degrees Fahrenheit for 20 to 25 minutes. For a rare or medium-rare tenderloin, wait until a meat thermometer displays an internal temperature of 120 to 125 F, respectively, before removing the tenderloin.
Make garlic butter for the tenderloin by melting 1 stick of butter with 2 crushed cloves of garlic in a small skillet. Allow the butter to slightly brown, and discard the garlic. Pour the garlic butter over the tenderloin right when it comes out of the oven, and rest the tenderloin on a plate loosely wrapped in foil for about 10 minutes. Slice the tenderloin, and serve.