Beef Tenderloin

Preparation

1. Trim all fat and silver skin off tenderloin.
2. Cut into 10 ounce pieces.
3. Ground peppercorns to a medium coarse. Pass ground peppercorn through strainer to get just the coarse pepper.
4. Mix the coarse pepper with the salt. Place mix on a sheet pan.
5. Rub the beef with olive oil. Then roll into peppercorn/salt mix.
6. Lightly grill peppered coated tenderloins evenly on all sides.
7. Let cool in refrigerator.
8. Wrap cool tenderloins into plastic wrap and then into aluminum foil (very tight).
9. Label, date and freeze.