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This is a very special beef roast that is sure to please the red meat and Pinot Noir crowd. The cracked pepper coating brings a hot spice flavor to the meat.

Check out all of Linda's Beef Recipes using various cuts of beef.

Don't forget to check out my Grilled Peppery Pinot Noir Tenderloin dinner menu which include this Peppery Pinot Noir Tenderloin.

Peppery Pinot Noir Tenderloin

3 tablespoons butter, room temperature, divided
1 tablespoon flour
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped celery
2 tablespoons tomato paste
1 1/4 cups Pinot Noir wine
1 1/4 cups low-salt chicken broth
1 1/4 cups beef broth
Salt and pepper to taste
1 (3- to 4-pound) beef tenderloin roast
2 tablespoons heavy cream
4 to 6 tablespoons coarsely ground black pepper

In a small bowl, mix together 2 tablespoons butter and flour; set aside.

In a large frying pan over low heat, melt remaining 1 tablespoon butter. Add onion, carrot, and celery; saute approximately 10 minutes or until vegetables are tender. Add tomato paste and stir until vegetables are coated. Add wine and boil approximately 3 minutes or until liquid is reduced by half. Add chicken and beef broths; boil approximately 5 minutes or until liquid is reduced to 1 1/4 cups. Remove from heat and strain liquid, discarding solids. Return liquid to pan; add butter/flour mixture and whisk over medium heat about 1 minute or until sauce thickens. Add heavy cream at the very end (do not overheat the cream). Season to taste with salt and pepper. NOTE: Sauce can be prepared 1 day ahead. Cover and refrigerate.

Preheat oven to 500°F. Bring roast to room temperature before cooking. Trim the tenderloin of fat and silverskin.  Note: Silverskin is a silvery-white connective tissue. It doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon.

Pat the beef dry with paper towels. Lightly oil outside of roast and sprinkle with pepper.

Heat a large cast-iron pan over high heat. Without adding any cooking fat, brown the roast on all sides (approximately 10 minutes). When browned, remove from heat. Place the browned roast and cast-iron pan in the oven and bake, uncovered, until a meat thermometer registers desired temperature (see below).

Rare - 120°F
Medium Rare - 125°F
Medium - 130°F