Pepper-Crusted Center-Cut Beef Tenderloin Roast
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.
WHY THIS RECIPE WORKS
Rubbing the raw tenderloin with an abrasive mixture of kosher salt, sugar, and baking soda transformed the surface into a magnet for the pepper crust. Cracking the pepper into rough pieces and sifting off any powdery grounds created the cru...