Pepper-crusted beef tenderloin in the oven

Ingredients:

• 1 whole beef tenderloin, trimmed of all visible fat
• 2 teaspoons of sugar
• 0.5 cups tricolor peppercorns, crushed
• 110 g butter
• 2 cloves garlic, crushed

Preparation:

1. Preheat oven to 245°C.
2. Place the tenderloin on the grill rack. Sprinkle generously with coarse salt and sugar to intensify the flavor.
3. Rub the entire surface of the meat with crushed pepper. Insert a meat thermometer into the tenderloin and place in the oven. Bake until the meat reaches 125°F (48°C) or 122°F (50°C) for medium-rare. This will take approximately 20-25 minutes, depending on the raw meat's temperature.
4. While the meat is roasting, melt the butter and garlic in a small skillet until lightly browned. Remove the garlic and discard.
5. Remove the cooked meat from the oven and carefully drizzle with garlic oil (it should sizzle as it hits the meat). Cover the tenderloin loosely with foil and let rest for 10 minutes, then slice.