Herb-Encrusted Beef Tenderloin with Pink Pepper-corn Sauce

SERVES 6 TO 8

Simple yet so good, this beef tenderloin is encrusted with a savory herb coating and topped with thinly sliced pancetta (Italian bacon). Serve with Pink Peppercorn Sauce. Your guests will think you cooked all day.

Beef Tenderloin
Preparation of this recipe can be made a day in advance. Seasoning the beef ahead of time enhances the overall flavor and texture. Cover and refrigerate until roasted.

1 (3-4 pound) center- cut beef tenderloin roast, trimmed
1½ teaspoons coarse sea salt
½ teaspoon pink peppercorn, coarsely ground
3 tablespoons fresh herbs (combination thyme, sage, rosemary), finely chopped, or dried Herbes de Provence
6 ounces thinly sliced pancetta or bacon

Sauce
2 teaspoons butter or dairy-free butter alternative, room temperature
2 teaspoons olive oil
1 teaspoon honey or agave
1 teaspoon fresh thyme, minced
½ teaspoon coarse sea salt
1 teaspoon whole pink peppercorn

1. Dry meat thoroughly with a paper towel and set aside. In a small bowl, mix salt, peppercorn and herbs. Rub herb mixture over the outside of the beef tenderloin. Place in a lightly sprayed roasting pan. Overlap pancetta or crisscross bacon over the top of the roast. Let beef stand at room temperature 1 hour before roasting.

2. Preheat oven to 425˚F. Roast beef 25 to 30 minutes until an instant-read thermometer inserted in the thickest part of meat reads 125˚ to 130˚F for medium rare. Remove roast and let rest for 15 minutes to allow juices to return to the center of the meat.

3. To make sauce, combine butter and olive oil in a small bowl. Add honey, thyme, salt and peppercorn and blend with a wooden spoon until thoroughly mixed, crushing the peppercorn slightly.

4. Transfer roast to cutting board and slice 1-inch thick steaks. Divide between plates and top with pink peppercorn butter. Serve immediately with potatoes, carrots and Yorkshire pudding.

Each 4 ounce serving of meat contains 323 calories, 20g total fat, 7g saturated fat, 0g trans fat, 114mg cholesterol, 178mg sodium, 0g carbohydrate, 0g fiber, 33g protein.

Each teaspoon of sauce contains 32 calories, 3g total fat, 1g saturated fat, 0g trans fat, 3mg cholesterol, 195mg sodium, 2g carbohydrate, 0g fiber, 0g protein.