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A whole roasted beef tenderloin with a dark garlic peppercorn crust, fresh out of the oven and resting before being sliced.

Garlic Peppercorn Crusted Beef Tenderloin Recipe

Create the ultimate showstopper with this Garlic Peppercorn Crusted Beef Tenderloin recipe. A perfectly tender, juicy roast with a savory, aromatic crust. This elegant dish is surprisingly simple to prepare and guaranteed to impress your guests at any special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3.5 lbs center-cut beef tenderloin trimmed and tied
  • 2 tbsp olive oil
  • 3 tbsp coarsely cracked black peppercorns
  • 5 cloves garlic finely minced
  • 2 tbsp kosher salt
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 2 tbsp unsalted butter

Equipment

  • 1 Oven-safe skillet or roasting pan
  • 1 Instant-Read Meat Thermometer
  • 1 Cutting Board

Instructions
 

  1. 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.
  2. In a small bowl, mix together the coarsely cracked peppercorns, minced garlic, kosher salt, chopped rosemary, and chopped thyme.
  3. Rub the entire tenderloin with olive oil. Press the peppercorn mixture evenly over the entire surface of the beef.
  4. 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.
  5. 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.
  6. 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.
  7. Slice the tenderloin into thick pieces against the grain and serve immediately.

Notes

Using a meat thermometer is highly recommended for perfect results.
Don't skip the resting step; it's essential for a juicy tenderloin.
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