Preheat the oven to 475°F.
Rinse the meat thoroughly. Trim some of the excess fat, including the silvery cartilage underneath, using a sharp knife. Leave a thin layer of fat for flavor.
Season the meat generously with a seasoned salt, rubbing it in with your fingers. Then, sprinkle both sides liberally with lemon pepper seasoning, adjusting to taste preference.
Place peppercorns in a zip-top bag and crush them slightly using a mallet or heavy object. Set aside.
Heat olive oil in a heavy skillet until smoking. Sear the tenderloin on all sides until browned, adding butter to the skillet for flavor.
Transfer the prime tenderloin to a wire rack set over a baking sheet. Sprinkle crushed peppercorns over the meat, pressing them onto the surface. Distribute butter over the meat and insert a meat thermometer into the thickest part.
Roast in the oven until the internal temperature reaches just under 140°F, about 15 to 20 minutes. Monitor closely to avoid overcooking.
Allow the meat to rest for about 10 minutes before slicing.
To serve, drizzle any pan juices over the meat for added flavor.
Ingredients
Directions
Preheat the oven to 475°F.
Rinse the meat thoroughly. Trim some of the excess fat, including the silvery cartilage underneath, using a sharp knife. Leave a thin layer of fat for flavor.
Season the meat generously with a seasoned salt, rubbing it in with your fingers. Then, sprinkle both sides liberally with lemon pepper seasoning, adjusting to taste preference.
Place peppercorns in a zip-top bag and crush them slightly using a mallet or heavy object. Set aside.
Heat olive oil in a heavy skillet until smoking. Sear the tenderloin on all sides until browned, adding butter to the skillet for flavor.
Transfer the prime tenderloin to a wire rack set over a baking sheet. Sprinkle crushed peppercorns over the meat, pressing them onto the surface. Distribute butter over the meat and insert a meat thermometer into the thickest part.
Roast in the oven until the internal temperature reaches just under 140°F, about 15 to 20 minutes. Monitor closely to avoid overcooking.
Allow the meat to rest for about 10 minutes before slicing.
To serve, drizzle any pan juices over the meat for added flavor.