Peppercorn-Crusted Beef Tenderloin

This peppercorn-crusted beef tenderloin always turns heads at my family table and makes any gathering feel like a celebration. The bold, fragrant pepper crust seals in tender, juicy beef and the simple pan roasting method ensures reliably impressive results every time you want to wow your guests.

I first made this for a birthday dinner when I wanted something fuss-free but unforgettable, and my family now requests it for every holiday feast.

Ingredients

• Beef tenderloin: Choose well-marbled, center-cut tenderloin for best tenderness
• Olive oil: Brings together flavors and helps spices cling to the roast Use extra-virgin for the best aroma
• Black peppercorns: Coarsely crushed for a fiery, textured crust Always select whole peppercorns and crush fresh for ultimate flavor
• Pink peppercorns: Optional for milder floral notes If you cannot find these just use more black peppercorns
• Kosher salt: Helps form the crust and enhances natural beef richness Always use coarse salt for better control
• Garlic powder: Brings subtle savoriness to the spice crust Choose garlic powder without fillers for pure flavor
• Dried thyme: Adds gentle herbal undertones Opt for whole dried thyme leaves over powdered when possible
• Unsalted butter: Used for browning and pan sauce Always go for pure creamy butter
• Fresh rosemary: Fragrant sprigs flavor both crust and pan juices Use vibrant green sprigs and avoid any limp or dry stems

Instructions

Prepare the Oven:

Set your oven to 220 degrees Celsius or 425 degrees Fahrenheit Let it fully preheat so the meat cooks evenly and gets great color

Trim and Tie the Tenderloin:

Pat the tenderloin completely dry with paper towels to encourage browning Use kitchen twine to tie the roast every five centimeters along its length This helps the beef cook evenly and keeps its shape for slicing

Mix the Peppercorn Crust:

Combine coarsely crushed black and pink peppercorns with kosher salt garlic powder and dried thyme in a small bowl Breaking up the pepper just before use means peak aroma and punch

Coat the Beef:

Rub the tenderloin with olive oil on all sides so the seasonings stick Press the spice mixture all over the surface firmly ensuring every inch is coated for intense flavor

Sear in a Skillet:

Heat a large oven-safe skillet over medium-high heat Melt unsalted butter with rosemary in the pan until fragrant Sear the tenderloin on all sides including the ends turning with tongs Each side should brown deeply in two to three minutes The aromas will be irresistible

Roast to Perfection:

Transfer the skillet to your preheated oven Roast for twenty to twenty five minutes or until a meat thermometer in the thickest part reads fifty two to fifty four degrees Celsius for perfect medium rare

Rest before Carving:

Move the roast to a cutting board Tent loosely with foil and let it rest for fifteen minutes so juices settle This is the secret for juicy slices

Serve in Style:

Slice the beef into thick rounds and serve with the flavorful pan juices spooned over If you like pair with a creamy horseradish sauce or simple red wine reduction

Save to Pinterest

My kids always call dibs on the end pieces that get extra crusty and flavorful We love gathering around the table to enjoy those first juicy slices together

Storage Tips

Store leftover tenderloin tightly wrapped in foil or an airtight container in the fridge It keeps for up to three days and is delicious cold for sandwiches Slice only what you need to keep the rest moist

Ingredient Substitutions

If you cannot find pink peppercorns just use all black peppercorns or try a bit of white pepper for milder heat Fresh thyme can be used instead of dried simply double the amount

Serving Suggestions

Serve alongside roasted potatoes buttery green beans or a peppery arugula salad Mashed cauliflower is a light and hearty side that pairs perfectly

Cultural and Historical Context

Beef tenderloin is a traditional holiday roast prized in American and European cuisine for its buttery texture and ability to stand as a magnificent centerpiece The peppercorn crust draws from classic French steak au poivre style

Seasonal Adaptations

Swap rosemary for sage or thyme for a cozier winter flavor Use a grill in summer for a hint of smokiness Try adding a splash of citrus zest to the crust for spring gatherings

Success Stories

Many readers have shared that their first time roasting beef tenderloin with this method gave them restaurant quality results at home It has become a go to for birthdays anniversaries and family gatherings

Freezer Meal Conversion

Cooked tenderloin can be frozen unsliced Wrap tightly in plastic then foil Freeze up to two months Thaw overnight in the fridge and rewarm gently wrapped in foil in a low oven to preserve moisture

Save to Pinterest

Slice thick and spoon over all the pan juices for a memorable centerpiece Guests will appreciate the bold flavor and beautiful texture every time.

Recipe FAQs

→ How do I achieve a robust peppercorn crust?

Use coarsely crushed black and pink peppercorns pressed firmly onto the beef with olive oil to help the mixture adhere.

→ What’s the best doneness for beef tenderloin?

Medium-rare is recommended; roast to an internal temperature of 52–54°C (125–130°F) for a juicy, tender result.

→ Can I substitute pink peppercorns?

Yes, use additional black peppercorns for a similar flavor profile if pink peppercorns aren’t available.

→ How should I slice the beef tenderloin?

Use a sharp carving knife and let the meat rest for 15 minutes before slicing thinly against the grain.

→ What side dishes pair well?

Roasted potatoes, green beans, or a rich red wine reduction complement the bold flavors and texture.

→ Is this suitable for gluten-free diets?

Yes, the ingredients are naturally gluten-free, but always check all labels to ensure safety if serving guests with allergies.