This Garlic Peppercorn Crusted Beef Tenderloin is the ultimate centerpiece for any special occasion. Imagine a perfectly cooked, incredibly tender roast with a savory, aromatic crust of garlic, cracked peppercorns, and herbs. It’s a showstopper that looks and tastes like it came from a high-end restaurant, but is surprisingly simple to make at home. We’ve perfected this recipe to ensure a juicy, flavorful result every single time. Prepare for the rave reviews, because this is a meal your family and friends will never forget.
Why You’ll Love This Garlic Peppercorn Crusted Beef Tenderloin
If you’re looking to create an unforgettable dining experience, this recipe is your answer. The robust, spicy flavor of the peppercorn crust perfectly complements the rich, buttery beef. It’s the ideal main course for holiday dinners, anniversaries, or any time you want to make a meal feel truly special.
- Incredibly Flavorful: The combination of fresh garlic, coarsely cracked peppercorns, and fragrant herbs creates a crust that is bursting with flavor.
- Tender and Juicy: Following our method guarantees a perfectly cooked interior that is tender, juicy, and melts in your mouth.
- Surprisingly Simple: Despite its elegant appearance, this recipe is straightforward and doesn’t require complicated techniques.
- A True Showstopper: This roast is a stunning centerpiece that will impress your guests before they even take their first bite. For another impressive main course, consider this Slow Cooker French Dip.
The Key to a Perfect Tenderloin: Choosing Your Cut
The success of your roast begins at the butcher counter. A whole beef tenderloin typically weighs between 4 to 6 pounds. Look for a center-cut tenderloin, often called a Châteaubriand, as it has a more uniform thickness, which promotes even cooking. You’ll want the “silver skin” removed—a tough connective tissue. Most butchers will happily trim and tie the roast for you, which helps it hold its shape while cooking.
Ingredients You’ll Need
This recipe uses simple, high-quality ingredients to let the beef shine. The magic is in the crust, which provides all the flavor you need.
- Beef Tenderloin: A 3-4 pound center-cut beef tenderloin, trimmed and tied.
- Olive Oil: To help the crust adhere to the meat.
- Coarsely Cracked Black Peppercorns: Freshly cracked peppercorns provide the best flavor and texture.
- Garlic: Freshly minced garlic is essential for the aromatic crust.
- Kosher Salt: To season the beef thoroughly.
- Fresh Herbs: A combination of fresh rosemary and thyme adds a wonderful, earthy aroma.
- Unsalted Butter: For searing and adding richness.
Step-by-Step Instructions for the Perfect Roast
We’ll walk you through every step, from prepping the meat to letting it rest. Follow these instructions closely for a flawless Garlic Peppercorn Crusted Beef Tenderloin.
Preparing the Tenderloin
First, take the tenderloin out of the refrigerator about 1-2 hours before cooking. Allowing it to come to room temperature is crucial for even roasting. Pat the tenderloin completely dry with paper towels. This helps create a beautiful sear and a crisp crust.
Creating the Garlic Peppercorn Crust
In a small bowl, combine the coarsely cracked peppercorns, minced garlic, finely chopped rosemary and thyme, and kosher salt. Rub the entire surface of the tenderloin with olive oil. Then, press the peppercorn mixture evenly onto all sides of the beef, ensuring it’s well-coated.
Roasting to Perfection
Preheat your oven to 425°F (220°C). Heat a large, oven-safe skillet or roasting pan over high heat. Add the unsalted butter and let it melt. Carefully place the crusted tenderloin in the hot pan and sear it for 2-3 minutes on all sides, until a golden-brown crust forms. Transfer the skillet to the preheated oven. Roast for 20-30 minutes, or until an instant-read thermometer inserted into the thickest part registers your desired doneness. For medium-rare, aim for 125-130°F.
The Crucial Resting Period
Once the tenderloin reaches the right temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 15-20 minutes. Do not skip this step! Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. Carve the roast into thick slices against the grain and serve immediately.
Expert Tips for a Flawless Beef Tenderloin
A few pro tips can take your tenderloin from great to absolutely perfect.
- Use a Meat Thermometer: This is the only foolproof way to ensure your roast is cooked to the perfect temperature. Don’t rely on cooking time alone.
- Don’t Be Shy with Seasoning: A large cut of beef needs a generous amount of seasoning. Ensure the crust is thick and evenly applied.
- High-Heat Sear is Key: Searing the tenderloin before roasting locks in the juices and starts the development of that irresistible crust.
- Tie Your Roast: If your butcher hasn’t done it, use kitchen twine to tie the tenderloin at 1-inch intervals. This ensures it cooks evenly. This technique is also great for our Slow Cooker Shredded Beef recipe.
Serving Suggestions: What to Pair with Your Tenderloin
This Garlic Peppercorn Crusted Beef Tenderloin pairs beautifully with a variety of side dishes. Consider serving it with creamy mashed potatoes, roasted asparagus, or a simple green salad. For a truly decadent meal, pair it with our Garlic Butter Mushrooms (coming soon). A rich, red wine like a Cabernet Sauvignon or a Merlot is the perfect beverage to accompany this elegant dish.
Storing and Reheating Leftovers
Leftover beef tenderloin is a delicious treat! Store it in an airtight container in the refrigerator for up to 3 days. To reheat, it’s best to warm it gently in an oven at a low temperature (around 300°F) until just heated through to prevent it from overcooking. Leftovers are fantastic in sandwiches, salads, or even tacos.
Frequently Asked Questions
Yes, you can prepare the crust and coat the tenderloin up to 24 hours in advance. Keep it tightly wrapped in the refrigerator. Just remember to let it sit at room temperature for 1-2 hours before roasting.
There are two keys: pat the tenderloin completely dry with paper towels first, then rub it with a binder like olive oil. This tacky surface helps the peppercorn and herb mixture adhere beautifully during searing and roasting.
Resting is crucial for a juicy result. You should let your beef tenderloin rest for at least 15 minutes, and preferably 20 minutes, before slicing. This allows the juices to redistribute throughout the meat.
For a perfect medium-rare, your beef tenderloin should have an internal temperature of 125-130°F (52-54°C). For medium, aim for 135-140°F (57-60°C). Always use an instant-read meat thermometer for accuracy.
Beef tenderloin is the whole, large cut of meat. Filet mignon refers to the smaller, individual steaks cut from the narrowest end of the tenderloin. So, you are essentially roasting the cut that filet mignon comes from.
Share Your Culinary Creation!
We are thrilled for you to try this Garlic Peppercorn Crusted Beef Tenderloin recipe. It’s a meal that creates lasting memories. When you make it, please leave a comment below and let us know how it turned out. Don’t forget to share your masterpiece on Pinterest!
Garlic Peppercorn Crusted Beef Tenderloin Recipe
Garlic Peppercorn Crusted Beef Tenderloin Recipe
Ingredients
Equipment
Instructions
- Remove the beef tenderloin from the refrigerator 1-2 hours before cooking to allow it to come to room temperature. Pat completely dry with paper towels.
- In a small bowl, mix together the coarsely cracked peppercorns, minced garlic, kosher salt, chopped rosemary, and chopped thyme.
- Rub the entire tenderloin with olive oil. Press the peppercorn mixture evenly over the entire surface of the beef.
- Preheat your oven to 425°F (220°C). Heat a large, oven-safe skillet over high heat. Add the butter. Once melted and hot, sear the tenderloin for 2-3 minutes per side, until a brown crust has formed.
- Transfer the skillet to the preheated oven. Roast for 20-30 minutes, or until an instant-read thermometer reaches 125-130°F for medium-rare.
- Remove the tenderloin from the oven, place it on a cutting board, and tent loosely with aluminum foil. Let it rest for 15-20 minutes before slicing.
- Slice the tenderloin into thick pieces against the grain and serve immediately.
Notes
Don't skip the resting step; it's essential for a juicy tenderloin.
