1. Coarsely crack enough whole
black peppercorns to yield ½ cup.
If using pepper mill, start with ½
cup plus 2 tablespoons
2. Place cracked pepper in fine mesh
strainer and tap strainer to
remove fine dust. Discard dust.
Most mills will yield about 2
tablespoons dust along with ½
cup cracked pepper.
3. Grate zest from 1 medium orange
to yield 1 tablespoon.
4. Adjust oven rack to middle
position and heat oven to 300
5. Combine 4 ½ teaspoons kosher
salt, 1 ½ teaspoons granulated
sugar, and ¼ teaspoon baking
soda in bowl; set aside.
6. Heat cracked peppercorns and 6
tablespoons olive oil in small
saucepan over low heat until faint
7. Continue to cook at bare simmer,
swirling pan occasionally, until
pepper is fragrant, 7 to 10
8. Using fine-mesh strainer, drain
cooking oil from peppercorns.
9. Discard cooking oil and mix
peppercorns with remaining 3
tablespoons olive oil, grated
orange zest, and ½ teaspoon
10. Set 1 (6-pound) whole beef
tenderloin, trimmed, on sheet of
plastic wrap. Sprinkle salt mixture
evenly over surface of tenderloin
and rub into tenderloin until
surface is tacky.
11. Tuck tail end of tenderloin under
about 6 inches to create more
12. Rub top and side of tenderloin
with peppercorn mixture,
pressing to make sure
13. Spray three 12-inch lengths
kitchen twine with vegetable oil
spray; tie head of tenderloin to
maintain even shape, spacing
twine at 2-inch intervals.
14. Transfer prepared tenderloin to
wire rack set in rimmed baking
sheet, keeping tail end tucked
15. Roast until thickest part of meat
registers 120 degrees for rare and
125 degrees for medium-rare
(meat will be slightly more done
in thinner parts), 60 to 70
16. Start sauce as soon as roast goes
into oven. Mince 2 shallots. You
should have about 6 tablespoons.
17. Mince 3 garlic cloves. You should
have about 1 tablespoon.
18. Melt 2 tablespoons unsalted
butter in medium saucepan over
medium-high heat. Add shallots, 1
tablespoon tomato paste, and 2
19. Cook, stirring frequently, until
deep brown, about 5 minutes.
20. Add garlic and cook until fragrant,
about 1 minute.
21. Add 2 cups beef broth, 1 cup red
wine, ¼ cup orange juice, 2
tablespoons balsamic vinegar, 1
tablespoon Worcestershire, and 1
sprig fresh thyme, scraping up
any browned bits.
22. Bring to simmer and cook until
reduced to 1 cup, 35 to 40
23. Strain sauce through fine-mesh
strainer and return to saucepan.
24. Return saucepan to medium heat
and whisk in remaining 4
tablespoons butter, 1 tablespoon
at a time. Season with salt and
pepper to taste. Keep sauce
25. When roast reaches desired
temperature, transfer it to carving
board and let rest for 30 minutes.
26. Remove twine and slice meat into
1/2-inch-thick slices. Serve,
passing sauce separately.