marinade beef tenderloin

IMHO it is ready to go.
IMHO-- there is no need to marinate a tenderloin.

Beef, Filet, Pepper-Crusted Filet Mignon W/Port Cherry Reduction Sauce

The poached pepper comes from a recipe I got from the Cooks Illustrated, TV program. The original, shown below is for a beef tenderloin and I adapted it to pork.


INGREDIENTS
5 Tbs black peppercorns , cracked
5 Tbs olive oil , plus 2 teaspoons
1 Tbs kosher salt
4 center-cut filets mignons , 1 1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin




Procedure:
1 Heating the peppercorns in oil tempers much of their pungent heat, but this recipe is still pretty spicy. If you prefer a very mild pepper flavor, drain the cooled peppercorns in a fine-mesh strainer in step 1, toss them with 5 tablespoons of fresh oil, add the salt, and proceed. Serve with either Port Cherry Reduction
RMS Comments:
1 I did this with NY Strip and it was great.
2 Crack the pepper by spreading it out on a cutting board and pressing with the rounded edge of a heavy skillet. The idea is to break the pepper in 3-4 pieces, not grind it.
3 Heat peppercorns and 5 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with oil and pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.
4 Heating the peppercorns in oil tempers much of their pungent heat, but this recipe is still pretty spicy. If you prefer a very mild pepper flavor, drain the cooled peppercorns in a fine-mesh strainer in step 1, toss them with 5 tablespoons of fresh oil, add the salt, and proceed. Serve with either Port Cherry Reduction
5 Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving.
6 RMS Comment: You can also put them on a rack in a slow oven, at 250 F, and slowly bring the internal temp up to about 110 and then finish in the hot skillet. Works well on pork loin too.


Recipe Type
Beef, Main Dish, Sauce

Recipe Source
Author: Cooks Illustrated

Source: BGE Forum, BobS, 2008/06/16