1 whole beef tenderloin, peeled of fat (about 5 pounds)
½ cup plus 2 tablespoons olive oil, divided
1 teaspoon plus ¼ teaspoon salt, divided
1/2 cup chopped fresh Italian parsley
1 tablespoon fresh lemon juice
1/4 cup capers, coarsely chopped
3 scallions chopped fine (white and light green parts only)
1. Bring the tenderloin to room temperature 1 to 2 hours before cooking.
2. Preheat oven to 425°F.
3. Remove the silver skin from the tenderloin. For best results, fold back the thin end of the tenderloin and tie the whole tenderloin with kitchen string every 2 inches. This should even out the thickness of the tenderloin allowing for even cooking.
4. Crush the Premium Black Peppercorns with a mortar and pestle or use a mallet to crush the peppercorns in a plastic bag.
5. Rub the tenderloin with 2 tablespoons of olive oil, then coat with salt and the crushed peppercorns.
6. Roast the tenderloin for 45 minutes or until the interior temperature reads 125°F. The meat will range from medium to medium rare. Let the tenderloin stand, loosely covered with foil for 10-20 minutes before carving.
7. For the sauce, combine the parsley, lemon juice, capers, scallions, ¼ teaspoon salt, and ½ cup olive oil. Mix well and serve at room temperature.
To serve the tenderloin, slice it evenly into 1/2 inch slices and arrange on a platter. Serve the sauce on the side and let guests spoon the sauce over the meat as desired. I always serve tenderloin with a potato dish such as mashed potatoes or roasted potatoes. Round out the meal with a simple green salad.