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Pepper-Crusted Beef Tenderloin

Martha Stewart
  • 100 minutes
  • Serves 8

INGREDIENTS

1

Beef tenderloin (about 2 1/2 pounds), center-cut

1

Acorn squash

1

Mustard aioli, Grainy

1 tbsp

Peppercorns, whole black

1/2 tsp

Red-pepper flakes

1

Salt, Coarse

2 tsp

Sugar

1 tbsp

Olive oil, extra-virgin