We're continuing to roll right into holiday dinner ideas this week and this Garlic Peppercorn Crusted Beef Tenderloin is the perfect show stopping recipe when you need to feed your crew, don't want anything too time consuming, and want to look like a literal superstar. Read on to get all the tips and tricks along with serving suggestions!
Table of Contents
Why I Love This Recipe
Let's get a few things out of the way up front: this makes a decent amount of food! And it's actually supremely easy to make so you'll look like a total pro. Tenderloin isn't necessarily an inexpensive cut of meat, but when you think about the fact that this serves 8-12 people it actually makes sense!! Aka you know what this means - USE THE LEFTOVERS FOR BREAKFAST BURRITOS
A whole beef tenderloin is actually the same cut of meat as a filet. So imagine a roasted tenderloin an easy way to make 8-12 filets at the same time! It's super tender, cuts like butter, and can be done in under 30 minutes in the oven.
All you need is a whole beef tenderloin, fat trimmed off, a few pantry staples. Tie the tenderloin up every inch or so to keep it tight so it roasts evenly and you're in business.
I used tri-colored peppercorns for this as their flavor is a little more unique, but if you only have traditional black peppercorns on hand - totally fine!
The potatoes and the herby chimmichuri sauce really put this one over the edge so don't skip on those! However, if you want a more elaborate potato side, check out the classic au gratin potatoes.
And if you need other recommendations on what to serve this Garlic Peppercorn Crusted Beef Tenderloin... here you go!
- Cheesy Creamed Kale
- Spicy Garlic Green Beans
- Shredded Brussels Sprouts Salad
- Sautéed Kale with Fresno Chiles
- Chipotle Mashed Sweet Potatoes
- Wild Mushroom Risotto
Ingredients & Substitutions
- Beef tenderloin, trimmed of visible fat
- Kosher salt
- Crushed peppercorns
- Baby potatoes
- Olive oil
- Unsalted butter
- Garlic
- Mixed herbs (basil, parsley, cilantro)
- Red wine vinegar
- Capers
How to Make
- Let the tenderloin come to room temperature for at least an hour
- Preheat the oven to 475 degrees F
- Fold the thin ends of the tenderloin against the rest of the roast and use kitchen twine to tie it off every inch or so to hold it together.
- Place the tenderloin on a roasting rack with the potatoes under the beef. Season the tenderloin generously with salt and press the crushed peppercorns all over the surface of the meat, making sure to coat all sides. Coat the potatoes in salt, pepper and olive oil. Insert a meat thermometer into the tenderloin and transfer into the preheated oven until the beef registers 120 to 125 degrees F for medium-rare/rare, about 20-25 minutes.
- While the meat is in the oven, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown.
- Once the butter is set aside, add all the chimmichuri ingredients to a food processor and pulse until smooth. Taste and adjust seasoning as needed.
- Remove the meat once it's cooked and pour the garlic butter over immediately. Cover the meat loosely with foil and allow to rest for 10 minutes before slicing. Slice the tenderloin into ½ inch pieces, and transfer to a serving platter with the roasted potatoes and drizzle with the chimmichuri sauce. Serve immediately.
Tips & Tricks
- Trim Properly: Remove silver skin and excess fat before cooking to ensure even cooking and tenderness.
- Tie It Up: Use butcher’s twine to tie the tenderloin at regular intervals to help it cook evenly and maintain its shape.
- Bring to Room Temperature: Let the tenderloin sit out for 30–60 minutes before cooking to ensure it cooks evenly.
- Season Generously: Liberally season the tenderloin with kosher salt and crushed peppercorns for a flavorful crust.
Cooking Tips:
- Use a Thermometer: Insert a meat thermometer into the thickest part to monitor the internal temperature. Aim for:
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
- Rest the Meat: Let the tenderloin rest for at least 15 minutes after cooking to allow juices to redistribute. Cover loosely with foil to keep it warm.
Serving Tips:
- Slice Against the Grain: Carve the tenderloin into medallions or slices against the grain for optimal tenderness.
- Pair with Bold Flavors: Serve with chimichurri, a red wine reduction, or horseradish sauce to complement the richness of the meat.
- Cook Potatoes Alongside: Roast baby potatoes in the same pan to absorb the juices and flavors from the tenderloin.
FAQ's
What is beef tenderloin?
Beef tenderloin is a long, cylindrical cut of beef that comes from the loin, near the spine. It’s known for being the most tender cut of beef and is often used for filet mignon and chateaubriand.
How much beef tenderloin do I need per person?
Plan for about 6–8 ounces of cooked beef tenderloin per person, which means 8–10 ounces raw to account for shrinkage during cooking.
Why should I tie the beef tenderloin?
Tying the tenderloin ensures even cooking by maintaining a uniform shape, especially since the tail end is thinner than the center
What’s the ideal cooking temperature for beef tenderloin?
Cook the tenderloin to an internal temperature of:
120–125°F for rare
130–135°F for medium-rare
140–145°F for medium
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Garlic Peppercorn Crusted Beef Tenderloin
Ingredients
- 5 pound whole beef tenderloin trimmed of all visible fat
- kosher salt
- ½ cup peppercorns
- 1 pound baby potatoes halved or quartered
- ¼ cup olive oil
- ½ cup unsalted butter
- 6 cloves garlic sliced
Chimmichuri
- 2 cups mixed herbs (basil, parsley, cilantro)
- 2 cloves garlic
- 2 teaspoons red wine vinegar
- 2 tablespoons capers rinsed and drained
- ½ cup olive oil
- kosher salt and freshly cracked black pepper to taste
Instructions
- Let the tenderloin come to room temperature for at least an hour
- Preheat the oven to 475 degrees F
- Fold the thin ends of the tenderloin against the rest of the roast and use kitchen twine to tie it off every inch or so to hold it together.
- Place the tenderloin on a roasting rack with the potatoes under the beef. Season the tenderloin generously with salt and press the crushed peppercorns all over the surface of the meat, making sure to coat all sides. Coat the potatoes in salt, pepper and olive oil. Insert a meat thermometer into the tenderloin and transfer into the preheated oven until the beef registers 120 to 125 degrees F for medium-rare/rare, about 20-25 minutes.
- While the meat is in the oven, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown.
- Once the butter is set aside, add all the chimmichuri ingredients to a food processor and pulse until smooth. Taste and adjust seasoning as needed.
- Remove the meat once it's cooked and pour the garlic butter over immediately. Cover the meat loosely with foil and allow to rest for 10 minutes before slicing. Slice the tenderloin into ½ inch pieces, and transfer to a serving platter with the roasted potatoes and drizzle with the chimmichuri sauce. Serve immediately.
I’ve made this several years in a row now and it’s always a HUGE hit (although it seems to take longer to cook here in Chicago than the recipe suggests).
I’m making 2 tenderloins this year, can they sit right on top of the potatoes instead of on a roasting rack? I only have one roasting pan. Any recommendations on additional amount of time it might need to cook so I can time the sides and dinner time? Thanks Gaby!
This was so yummy! Whole family loved it and I want to make again for Christmas. Cleaned my oven prior to trying this but my smoke detectors still went crazy! Can this be cooked at a lower temp or does that ruin it?
Can the chimmichuri be made a couple days in advance?
sure can! store in fridge
I want it to be cooked medium well/well, any suggestions? How do I keep this warm u till all guest have arrived
I'd use a meat thermometer to get it to your desired temp! It'll tent under foil well for about 30 minutes before serving!
What if I don’t have time to leave out for 1 hour prior to cooking?
it's a semi-important step to let beef come to room temp before cooking so it can result in even cooking!!
I want to make this tomorrow - I have a beef tenderloin in the freezer. Do you have any tips for thawing or should I make any changes to recipe?
ah! just seeing this - when I thaw meat I take it out of the freezer and let it thaw on my counter for a few hours before cooking! you def want meat to be at room temp before cooking rather than cold or even partially frozen - that will overcook.
Can I cook it on convection roast ? Same temp?
you absolutely can - just keep your meat thermometer close by to check for doneness