Yields1 Serving
 1 Whole (4- to 5-lb.) Prime tenderloin
 4 tbsp Salted butter, or more to taste
  cup Whole peppercorns, more or less to taste
 Salt
 Lemon pepper seasoning
 Olive oil
1

Preheat the oven to 475°F.

2

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.

3

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.

4

Place peppercorns in a zip-top bag and crush them slightly using a mallet or heavy object. Set aside.

5

Heat olive oil in a heavy skillet until smoking. Sear the tenderloin on all sides until browned, adding butter to the skillet for flavor.

6

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.

7

Roast in the oven until the internal temperature reaches just under 140°F, about 15 to 20 minutes. Monitor closely to avoid overcooking.

8

Allow the meat to rest for about 10 minutes before slicing.

9

To serve, drizzle any pan juices over the meat for added flavor.

Ingredients

 1 Whole (4- to 5-lb.) Prime tenderloin
 4 tbsp Salted butter, or more to taste
  cup Whole peppercorns, more or less to taste
 Salt
 Lemon pepper seasoning
 Olive oil

Directions

1

Preheat the oven to 475°F.

2

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.

3

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.

4

Place peppercorns in a zip-top bag and crush them slightly using a mallet or heavy object. Set aside.

5

Heat olive oil in a heavy skillet until smoking. Sear the tenderloin on all sides until browned, adding butter to the skillet for flavor.

6

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.

7

Roast in the oven until the internal temperature reaches just under 140°F, about 15 to 20 minutes. Monitor closely to avoid overcooking.

8

Allow the meat to rest for about 10 minutes before slicing.

9

To serve, drizzle any pan juices over the meat for added flavor.

Peppercorn Crusted Tenderloin