We’re rolling 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!
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! 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
- Wild Mushroom Risotto
Garlic Peppercorn Crusted Beef Tenderloin
- 1 whole beef tenderloin, trimmed of all visible fat (about 5 pounds)
- kosher salt
- 1/2 cup peppercorns, crushed
- 1 pound baby potatoes, halved or quartered
- 1/4 cup olive oil
- 1/2 cup unsalted butter
- 6 cloves garlic, sliced not too thin
- 2 cups mixed herbs (basil, parsley, cilantro)
- 2 cloves garlic
- 2 teaspoons red wine vinegar
- 2 tablespoons capers, rinsed and drained
- 1/2 cup olive oil
- kosher salt and freshly cracked black pepper to taste
- 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'c 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 1/2 inch pieces, and transfer to a serving platter with the roasted potatoes and drizzle with the chimmichuri sauce. Serve immediately.