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What's Cooking with Paula Deen - Peppercorn Beef Tenderloin
Nov 24, 2018
Paula shows us how to make her favorite holiday dish: Peppercorn Beef Tenderloin! It's a perfect dish to replace turkey or ham on Thanksgiving, and Paula's favorite for Christmas. The trick to this recipe is putting in the time to hand crush the peppercorn. This recipe is perfect for the holidays and easy too! Paula calls it "a meal your family will never forget!"
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0:00
hey y'all welcome to what's cooking with
0:02
Paula for those of you that might not
0:04
like turkey or don't want to serve
0:06
turkey I always have turkey and ham on
0:10
Thanksgiving but on Christmas on
0:13
Christmas Day I serve beef and if if you
0:19
want to serve two meats if you want to
0:22
cook a turkey and then have a second
0:25
meat the recipe that I'm fixing to share
0:28
with you is incredibly
0:32
melt-in-your-mouth delicious it's a
0:35
black pepper beef tenderloin so I want
0:39
y'all to see how this is done
0:41
and it's easy its quick and it melts in
0:48
your mouth
0:50
hey friends I hope y'all are all well
0:53
today because I'm gonna be sharing with
0:55
y'all a great recipe
0:57
that is so wonderful for the holidays
1:00
you know I'm gonna put the turkey and
1:02
the ham aside for this particular
1:04
holiday and I'm gonna share with you a
1:07
recipe that a friend shared with me that
1:10
I think probably is the best beef
1:12
tenderloin I have ever put in my mouth
1:15
the hardest part is crushing your
1:19
peppercorns because you want this
1:21
tenderloin coated in fresh black
1:25
peppercorns but in order for the for the
1:28
flavors of those peppercorns to come out
1:31
you gotta crush them and the best way to
1:34
crush them is just put them in a skillet
1:37
but you can't hurt and I have a little
1:39
skillet that I use for melting my butter
1:42
but my baked potato right here but you
1:46
just take that and kind of roll it on
1:48
your peppercorns and it'll crush them
1:51
and I've tried I tried the first time
1:54
ever made this show I tried putting it
1:56
in my food processor but it didn't work
2:00
it just came out to be a lot of powder
2:02
so that doesn't work well you kind of
2:05
got to just get in there and donate the
2:08
time to crushing them
2:09
or coins and after I get these all
2:13
broken up we're gonna put it on the
2:15
stove and we're gonna saute them for
2:19
about five minutes and that all that we
2:24
saute them in will be hot as fire it
2:27
like takes all the heat on of them but
2:30
you have this fabulous flavor of the
2:34
peppercorns you're crunching
2:41
all right so I've got six tablespoons of
2:44
olive oil y'all and I'm just gonna pour
2:48
that all over those peppercorns and like
2:55
I said we're gonna sautee them on low
2:57
for about five minutes and while this is
3:05
getting hot and cooking up we're gonna
3:09
prep our tenderloin and this is a
3:11
beautiful piece of tenderloin and if
3:14
you're like me you know you don't want
3:17
to throw good money after bad you want
3:19
to make sure that this is gonna be
3:21
delicious because it's not cheap my
3:24
friend it is not cheap but it's so
3:29
perfect for a special holiday with your
3:32
family or your friends all right so in
3:35
this bowl I've got a combination of
3:37
sugar salt and baking soda and the soda
3:42
is going to kind of act like glue on
3:45
your meat because we're gonna coat it
3:49
with those peppercorns all right so you
3:53
want to just rub that in your meat real
3:55
good and you'll notice now this is like
3:58
a six pound tenderloin but if you spread
4:01
it out like that this would get so
4:03
overdone and you don't want that so I
4:06
just fold it so it makes kind of a
4:09
uniform slap of meat
4:12
mmm I can't tell y'all how good this is
4:16
I couldn't believe though when when my
4:19
friends I asked him I said where's the
4:21
bacon there is no bacon on this which is
4:27
hard to believe so I think the next time
4:30
I made it
4:30
I'd probably wrap a little bacon around
4:32
it all right so there we go we got our
4:38
1/2 a cup of black crushed pepper coins
4:41
sauteing back here because that's gonna
4:44
just cause those peppers to explode with
4:46
flavor plus it's gonna remove the heat
4:48
and I've made a combination up of sugar
4:52
salt
4:54
baking soda not powder but baking soda
4:56
and I've sprinkled that on our meat and
4:59
then I've got some orange zest and then
5:03
I'm gonna use a fresh nutmeg and I'm
5:07
gonna grate that on the top of the roast
5:09
you're not gonna believe how good it is
5:13
y'all you're not gonna believe it so
5:16
I'll be right back I'm gonna wash my
5:18
hands and I'll meet you back in the
5:20
kitchen so if you go get you something
5:22
to drink hurry
5:23
cuz I want y'all sitting down watching
5:25
not listening don't just listen come
5:29
join me as I promised Joe I'm sharing a
5:40
recipe for the most incredible pepper
5:43
encrusted beef tenderloin I like the
5:46
sound of that because that's exactly
5:48
what it is now we've had our peppers
5:51
over here sauteing for oh gosh five or
5:54
eight minutes I just stuck my finger in
5:56
that all y'all and that all is so hot
6:00
all right so I'm gonna give these a
6:04
little bitty rinse I'm gonna get every
6:08
one of those pepper points on it there
6:10
and I'm gonna like I said you give this
6:14
a quick little rinse and I want y'all to
6:16
look at my strainer I found this at a
6:20
little antique shop a hundred years ago
6:23
whoa let's no fat first it's so I oh I
6:30
found this little strainer 100 years ago
6:33
at a new junk antique shop and I just
6:36
loved it I just lost a handle on it last
6:39
week and I'm so afraid I'm gonna lose
6:42
this other handle so I'll just put them
6:46
in this bowl and then I'm gonna put some
6:48
fresh all on
6:52
because we won't lose peppercorns two
6:56
distinct to that tenderloin okay so
7:02
there we go
7:04
[Music]
7:09
so now I am gonna I'm gonna start
7:14
patting it down
7:15
I think I'll flip it over and do the
7:17
bottom first uh tenderloin y'all has a
7:20
silver a silver little sleeve on it and
7:26
some people don't like that silver we
7:29
took the silver off of this one because
7:33
it can really sometimes be kind of chewy
7:36
and tough so so we did choose to remove
7:42
the silver by putting that combination
7:46
that baking soda y'all it makes the
7:51
piece of meat like tacky so the
7:55
peppercorn will stick to it see how that
7:58
pepper coins it's not that peppercorns
8:00
not rolling off of our roast it's
8:03
staying on look at that it's crazy how
8:11
that works I know there's probably some
8:14
scientific reason but thank goodness
8:18
we're not in science class today
8:20
hopefully be up the creek Wow Kapow I'm
8:33
gonna wash my hands give them a quick
8:35
rinse and then I'm gonna just tie this
8:37
meat up so that bottom piece that I
8:40
folded over won't jump out alright so
8:43
like I said I'm gonna just wrap this up
8:45
I'm gonna tie it up it's gonna be a meal
8:50
that your family will never forget now
8:55
it's time for us to add a couple of
8:59
ingredients that's gonna help counteract
9:02
some of the other ingredients that we've
9:05
put in it I'm gonna Pat it with some
9:10
orange zest and believe it or not that
9:12
orange zest just really does something
9:15
to it so y'all don't skip this this step
9:19
just a delicious combination of flavors
9:24
y'all this came in at around 72 or 73
9:28
dollars but when you think every bite of
9:32
it is servable and gonna get eaten it's
9:37
really not that terribly bad especially
9:40
since it's a holiday okay so all I got
9:44
to do now is grate a little fresh nutmeg
9:47
over it
9:49
and we're ready to put it in the oven
9:54
you don't want too much just just a
9:57
little bit okay so we're ready to put
10:03
our roast into the oven and we're gonna
10:06
cook it I don't know I'll watch it I've
10:11
got me a meat thermometer up here we
10:14
like ours medium-rare I've got my
10:17
temperature set at 300 degrees so I'm
10:22
gonna transfer it to my roasting pan and
10:26
if you have a pan like this with the
10:30
it's like a drain board you know for
10:33
your sink all right so I'm gonna pick up
10:37
that beauty and put it right in there Oh
10:44
so in the oven it goes 300 degrees and
10:49
I'll just keep a real close eye on this
10:52
show because if it came out medium or
10:56
medium oil I would be so upset because I
11:04
to me the crime in cooking something
11:06
like this is overcooking it
11:09
[Music]
11:14
the space that you live in really
11:17
affects the way you feel so my first
11:20
recommendation is start by updating your
11:23
window treatments with Smith & Noble
11:25
Smith & Nobles beautiful handcrafted
11:27
blinds drapes shades and shutters are
11:30
custom made just for you and they offer
11:32
different service options to fit your
11:34
needs to get started today
11:37
contact Smith & Noble to get my special
11:39
limited time offer 25% off on your
11:43
window treatments plus free design
11:46
consultation create a space that you're
11:49
gonna love but details about my special
11:52
offer go to Smith & noble.com slash
11:55
Paula that Smith & noble.com slash Paula
11:59
or call one eight hundred six five nine
12:04
3300 that's one eight hundred six five
12:07
nine 3300 hey y'all I think my babies
12:15
know I've got the finest chunk of meat
12:17
in that oven cuz they're hanging pretty
12:19
close to me well guess what beef may be
12:22
your favorite food but I'm fixing to fix
12:26
my favorite food and you know what that
12:29
is don't you
12:30
it's a potato but I'm doing a smashed
12:34
potato to go along with that wonderful
12:37
black peppercorn crusted beef tenderloin
12:42
now I've got my potatoes and I use red
12:45
potatoes if I'm gonna do a baked potato
12:47
for dinner I'll go to the grocery store
12:50
and I'll pick out the Big Reds alright
12:54
so these are done and I'm gonna come
12:57
over here and I'm gonna pour this water
12:59
off of them
13:05
I'm gonna bring them over here and this
13:09
little cast-iron pot is oldest dirt but
13:14
it's come in real handy now twice today
13:17
I couldn't have done it those black
13:19
peppercorns without this cast-iron
13:22
little container all right so I'm just
13:25
gonna pour our potatoes on our baking
13:29
sheet and see I let them drain and it's
13:35
still a lot of water came out and I
13:39
don't want that water I don't want my
13:40
potatoes watering down so I'm just gonna
13:45
dry that off real quick like because
13:49
I've got a couple of things that I'm
13:51
gonna put on these potatoes it's gonna
13:52
make them very very special so I'm gonna
13:55
take them in just smash them that's a
13:59
smashed potato y'all and I'm gonna put
14:03
it in the oven and cook them some more
14:07
and you're gonna get crispy and so good
14:14
you don't want to tear them up you just
14:16
want to smash them whoa no I just want
14:21
some potato that's a sin that is a sin I
14:28
love them so much you're not supposed to
14:34
love something in that way God don't
14:37
want you to love something that much
14:41
it's not a person
14:45
okay so they're good and smashed and now
14:49
for the good stuff
14:51
I think my son Bobby was the one that
14:54
shared this recipe with me and he said
14:56
now mama you gonna think I'm crazy but
14:59
when I tell you you really salt your
15:02
water for these potatoes he said I'm
15:04
talking about a cup or a cup and a half
15:06
of salt but it makes them so good the
15:10
salt content has gotten all the way to
15:12
the center of these potatoes and they're
15:15
perfect
15:16
but if you're worried about your salt
15:18
intake you don't have to do that so I'm
15:21
gonna brush these with butter naturally
15:24
you can't need a potato without butter
15:27
well you can but it's just not nearly as
15:30
good look at that look at that mmm
15:34
mm-hmm
15:36
so now I'm gonna take some malt vinegar
15:40
I'm just gonna brush our potatoes with
15:44
that vinegar this is not a very good
15:46
brush you know you don't want to soak
15:49
them but you want to get them you want
15:53
to get them pretty good and that vinegar
15:56
is just gonna give these a great taste I
16:04
here i roast a sizzling y'all all right
16:09
now I'm not gonna salt these potatoes
16:11
because they're salted to perfection but
16:15
I am gonna put a little crushed black
16:17
pepper on it all right so we're gonna
16:22
put these in the oven under Brawl and
16:26
we're gonna just brawl them until
16:28
they're kind of crusty and crunchy
16:35
if you want to make a man happy just
16:39
give him some meat and potatoes and
16:42
you'll have him wrapped around that
16:45
little finger meet me back here in the
16:47
kitchen and I'll prove it to you it's
16:52
show time y'all I promised you that
16:55
you'd have that man wrapped around your
16:57
little finger or you guys would have
16:59
that girl wrapped around your little
17:01
finger cuz this is a fine meal we're
17:04
fixing a taste Oh
17:06
I checked my roast and it fit 125
17:10
because that's gonna give us a
17:14
medium-rare
17:15
cook look at that
17:19
listen that thing sizzling you know what
17:22
I might better go there and potatoes are
17:27
cooking away in our other oven I'm gonna
17:32
just transfer this to our platter look
17:35
at that would you oh my goodness now
17:39
we're gonna let this rest y'all for 10
17:44
or 15 minutes maybe five minutes depends
17:48
on how much patience we have how much
17:49
willpower but you want that meat to kind
17:54
of shrink back up you know and let it
17:56
capture all that juice in it so I'm
17:59
gonna try to wait that long y'all go try
18:04
look at those beautiful potatoes okay
18:12
[Laughter]
18:14
I do want y'all to try this recipe
18:18
because it's so simple but so delicious
18:24
so moist from that malt vinegar that we
18:29
put on them so glad I woke up on the
18:32
right side of the dirt today I have a
18:36
wonderful horseradish sauce and it's so
18:40
simple it's like sour cream
18:42
horseradish red wine vinegar and a
18:47
little seasoning salt so simple but
18:51
gonna be so good
18:53
but I'm just gonna cut this cord I'm now
18:58
roast mm-hmm oh my goodness this is so
19:07
juicy y'all look at the juice running
19:10
everywhere so let's cut into this
19:14
beautiful piece of meat and see what we
19:18
have
19:19
I cooked it to 125 degrees look at this
19:33
that is a perfect medium-rare completely
19:39
slap to dab perfect medium-rare
19:48
and I brought my smashed potatoes to get
19:53
them to a nice crusty topping I sure do
20:01
wish y'all were here with me I would
20:06
give anything if y'all could be here
20:08
with me because you're just not gonna
20:11
believe how delicious this stamp this
20:15
beef tenderloin is and I'm so happy to
20:18
be able to share it with y'all today I'm
20:22
sorry guys
20:24
I need a moment
20:30
[Music]
20:37
I really don't know which is the best
20:39
job of $72.00 piece of meat or the two
20:42
dollars worth the potatoes they're so
20:46
perfect together this meat is incredible
20:54
and you can eat every bite of it except
20:57
that string that took off that's the
21:00
only part that you're not gonna be able
21:01
to eat and I don't know after I tasted
21:04
the flavor of this set that string might
21:07
not taste too bad hmm I think it's
21:12
fabulous
21:14
look at that best dishes in love y'all
21:19
I've got a date with a cow
21:24
[Music]
21:28
okay you guys see it now y'all see how
21:31
easy it is to tackle the hardest part I
21:36
have to tell you is crushing your
21:39
peppercorns but you can do it the last
21:43
time I did this I think I had a coffee
21:47
grinder for my coffee beans and seems
21:51
like I used that and that worked real
21:53
good or just take a skillet or mallet
21:58
and beat the heck out of them it's worth
22:01
it y'all mm-hmm and I'm sending you all
22:05
my love along with best dishes bye y'all
22:10
the space that you live in really
22:13
affects the way you feel so my first
22:16
recommendation is start by updating your
22:19
window treatments with Smith & Noble
22:21
Smith & Nobles beautiful handcrafted
22:24
blinds drapes shades and shutters are
22:26
custom made just for you and they offer
22:28
different service options to fit your
22:31
needs to get started today contact Smith
22:34
& Noble to get my special limited time
22:36
offer 25% off on your window treatments
22:40
plus free design consultation create a
22:44
space that you're gonna love but details
22:47
about my special offer go to Smith &
22:50
noble.com slash Paula that Smith &
22:53
noble.com slash Paula or call one eight
22:57
hundred six five nine 3300 that's one
23:02
eight hundred six five nine 3300
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