Peppercorn-Crusted Beef Tenderloin (Printable version)

Tender beef with a bold peppercorn crust, oven-roasted for juicy flavor and impressive presentation.

# What You'll Need:

→ Beef

01 - 1 beef tenderloin, trimmed (3–4 lb)
02 - 2 tablespoons olive oil

→ Peppercorn Crust

03 - 2 tablespoons black peppercorns, coarsely crushed
04 - 1 tablespoon pink peppercorns, coarsely crushed (optional)
05 - 2 teaspoons kosher salt
06 - 2 teaspoons garlic powder
07 - 1 teaspoon dried thyme

→ Finishing

08 - 2 tablespoons unsalted butter
09 - 2 sprigs fresh rosemary

# How to Prepare:

01 - Preheat oven to 425°F.
02 - Pat beef tenderloin dry using paper towels. Secure with kitchen twine at 2 inch intervals for uniform cooking.
03 - Combine black and pink peppercorns, kosher salt, garlic powder, and dried thyme in a small bowl.
04 - Rub tenderloin evenly with olive oil. Coat all sides with prepared peppercorn mixture, pressing gently for adhesion.
05 - Heat a large oven-safe skillet over medium-high heat. Add unsalted butter and rosemary sprigs. Sear beef on all sides, 2–3 minutes per side, until browned.
06 - Transfer skillet to oven. Roast 20–25 minutes, or until thermometer reads 125–130°F for medium-rare.
07 - Remove from oven, loosely tent beef with foil, and let rest for 15 minutes.
08 - Slice tenderloin with a sharp carving knife. Serve drizzled with pan juices.

# Expert advice:

01 -
  • Uses a handful of fresh ingredients easily found at most stores
  • Looks and tastes restaurant-worthy while being straightforward to prepare
  • Gluten-free centerpiece that fits many dietary needs
  • Impressive enough for special occasions but simple for weeknights
02 -
  • High in protein and naturally gluten-free
  • Crust is easily adjustable for spice preference
  • Beef tenderloin is a lean but remarkably tender cut so seasoning boldly is key
  • My favorite ingredient is the pink peppercorn which brings a touch of floral sweetness to the spicy crust 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
03 -
  • Always tie your roast For even cooking and attractive slices
  • Use a meat thermometer for perfect doneness
  • Let the roast rest longer than you think This lets juices redistribute and prevents dryness
  • Once I skipped tying the tenderloin and it cooked unevenly so now I always tie even for smallest roasts

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