Pepper-Crusted Beef Tenderloin Roast

Name: Pepper-Crusted Beef Tenderloin Roast
Yield: Serves 10 to 12
Ingredients: 4 1/2 teaspoons, kosher salt; 1 1/2 teaspoons, sugar; 1/4 teaspoon, baking soda; 9 tablespoons, olive oil; 1/2 cup coarsely cracked, black peppercorns; 1 tablespoon, finely grated orange zest; 1/2 teaspoon, ground nutmeg; 6 pound, beef tenderloin, trimmed

Main Courses
Beef
Roasts

Appears in Cook's Illustrated November/December 2012, America's Test Kitchen TV

Tenderloin with a crunchy peppercorn crust sounds ideal—but not when it cracks off the roast or has a flavor so spicy that it overpowers the beef.

SERVES 10 to 12

TIME 1½ hours

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