Roasted 3 Peppercorn Beef Tenderloin With Cherry Sauce

Serves: 6-8

Ingredients

• 1 whole beef tenderloin silver skin removed (Approximately 5lbs.)
• 2 teaspoons pink peppercorns (10ml)
• 2 teaspoons whole Szechwan peppercorns (10ml)
• 1 teaspoon whole black peppercorns (5ml)
• 1 tablespoon fresh roughly chopped rosemary (15ml)
• 2 tablespoons of olive oil (30ml)
• 2 teaspoons kosher salt (10ml)

Cherry Sauce:

• 2 cups red wine, a rich Cabernet (500ml)
• 1 whole shallot finely diced
• 1 sprig of fresh rosemary
• 1 tablespoon fresh ginger sliced (15ml)
• 1 tablespoon balsamic vinegar (15ml)
• 2 cups fresh pitted and halved Bing cherries (500ml)

•  Salt to taste

Directions

1. Preheat your barbeque for medium high heat 375°F -425°F (190°C-218°C). Leave one burner off. Oil grill to prevent sticking.
2. Place the peppercorns in a coffee grinder and pulse until the peppercorns are broken and smashed.
3. Place the cracked peppercorns in a bowl; stir in the rosemary and salt.
4. Rub the peppercorn mixture all over beef.
5. Place beef on a tray and let meat come to room temperature. This will help the beef cook evenly.
6. Brush the beef with oil and sprinkle with salt.
7. Place the tenderloin on the hot side of the grill. Cook (with barbeque lid open) for approximately 3-4 minutes per side or until nice char marks are achieved.
8. Once char marks are achieved, move the beef over to the indirect (heat turned off) side of the barbeque.
9. Close the barbeque lid and continue to cook for 20-25 minutes or until desired doneness.
10. To prepare the sauce, combine wine, shallot, rosemary, ginger and thyme in a medium sized saucepan. Place saucepan over medium heat and bring to a gentle boil.
11. Reduce heat to low and simmer until liquid is reduced by half.
12. Remove the sauce from heat and strain the liquid using a fine mesh strainer.
13. Add the balsamic vinegar and sliced cherries while wine mixture is still hot.
14. Season sauce to taste with salt. Keep warm
15. To determine if meat is ready, insert an instant read thermometer into the thickest part of the tenderloin, for medium rare, the temperature should read 125°F (51°C).
16. Remove beef from grill and tent with foil. Let meat rest for 15-20 minutes before carving and serving.
17. Slice the beef and serve with the cherry sauce.