Garlic Peppercorn Crusted Beef Tenderloin

Jump to Recipe

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!

Garlic Peppercorn Crusted Beef Tenderloin from (@whatsgabycookin)

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.

Garlic Peppercorn Crusted Beef Tenderloin from (@whatsgabycookin)

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!

Garlic Peppercorn Crusted Beef Tenderloin from (@whatsgabycookin)

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!

Garlic Peppercorn Crusted Beef Tenderloin

5 from 9 votes
A foolproof recipe for Garlic Peppercorn Crusted Beef Tenderloin that feeds a crowd and is perfect for any special occasion
Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine American
Servings 8 people


  • 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'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 1/2 inch pieces, and transfer to a serving platter with the roasted potatoes and drizzle with the chimmichuri sauce. Serve immediately.


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!

Nutrition Information

Calories: 1145kcal | Carbohydrates: 21g | Protein: 55g | Fat: 94g | Saturated Fat: 36g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 44g | Trans Fat: 0.5g | Cholesterol: 229mg | Sodium: 203mg | Potassium: 1332mg | Fiber: 5g | Sugar: 1g | Vitamin A: 756IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 9mg


  1. 5 stars
    Thank you Gaby for the recipe! I’m planning on making beef tenderloin for Christmas, so this recipe came just in time. Since my guests, can’t handle medium rare, I need to cook a little longer. Have you ever cooked on high for less time and turned down the oven until you reach the desired temp? I’ve seen this on other recipes, but not sure which route to go since I need to cook to medium 130 degrees. Any thoughts?
    Thank you again and Merry Christmas!!

    1. I’d follow the recipe as written and leave it in a few minutes longer – use a meat thermometer to reach the temp desired!

    1. what do you mean? you could coat it with peppercorns and place it back into the fridge and then let it come to room temp the next morning before roasting if you’re looking to prep ahead

  2. I made it for Christmas Eve dinner with meat from Huntsingers Butcher at the Original Farmers Market. Delicious! Best ever and I am 72! If you ever do cooking classes, I live in Santa Monica and I am 74 — a marriage and family therapist.

  3. 5 stars
    made this the other night and it was absolutely delicious!!! My kids loved it and have requested it again, so dinner tonight! The flavoring in the sauce drizzled over the meat is to die for! Great job on this one!

  4. This looks amazing, Gaby! I’m going to make this later this week. Quick question though–do you take the potatoes out from under the tenderloin before drizzling the garlic butter over the top? Or do you leave those underneath the meat while it rests?

  5. I bought a 6lb beef tenderloin and had no idea how to cook one. This recipe was perfect and the tenderloin came out so good that my husband commented that it tasted as good as a restaurant meal!! This was an easy recipe for those of us who don’t consider ourselves good cooks! Paired well with balsamic brussel sprouts topped with bacon.

  6. Can you provide a link for an oven safe meat thermometer? I have the OXO one you recommended, but I’m having a hard time finding ones that are safe to stay in the oven for the cook time. Thank you!

  7. Hi Gaby! This looks delicious! I don’t have a roasting pan, wondering if there’s an alternative method? Thank you!

  8. This looks amazing and I’m Making this for Christmas dinner! Question – should the herbs for the chimichurri sauce be fresh or dried? Thanks!

  9. So excited to make this for Christmas! Should I use a more shallow or deeper roasting pan. I have both, and both have racks. Thank you!

  10. Excited to make this for Christmas Eve (cutting the recipe in half for this year)! Would there be any issue with making the chimichurri a day in advance and just keeping refrigerated? Thanks!

  11. Hey Gaby! What internal temp do you recommend for medium or medium-well? I found general instructions online saying 140 degrees.

    1. Medium: 130 to 135°F. Medium-Well: 140 to 145°F. Well-Done: 150 to 155°F but I wouldn’t ever suggest doing well done

  12. 5 stars
    Wonderful Meal. We went with a 2 lb tenderloin for two of us and have plenty left over. A simple and delicious meal.

  13. Hi Gaby! I’ll be making a 3 lb tenderloin today and I will be following this recipe. Should it be seared before I put it in the oven to roast?

    1. just follow the recipes are written and you’ll be golden and use a meat thermometer to gauge when it’s done!

  14. Made this the last two years for Christmas and it is AMAZING!! Question though, I feel like I never get the timing quite right. How long per pound of beef should it cook? I’m thinking of doing 8-10 lbs this year. Want to have some left overs for thinly sliced beef on crusty bread with fluffy horseradish dressing for a get together the following day. When I change the serving count, it doesn’t change the cooking time. Thanks!!

    1. I think the best bet is to get a meat thermometer as it depends on the thickness of the tenderloin! Thermometer is the best possible way to tell when it’s properly cooked

  15. 5 stars
    I followed this recipe exactly and it it AMAZING. Made for Christmas Dinner today and I thought I’d be the only one who’d like it with the chimmichuri sauce but my entire family loved it. I’m so glad this was so delish, will DEFINITELY make again many times in future.

  16. Are you supposed to use dried peppercorns? I used peppercorns in brine and they were difficult to crush and didn’t stick so well to the meat. Otherwise delicious and easy!

  17. 5 stars
    I made this for a dinner party and it was outstanding!!! Seriously the best tenderloin I’ve ever had… the best piece of meat!!! And the chimichurri – this guy kept asking what for the recipe because it was incredible.

  18. This recipe worked perfectly as written and was delicious! My family and guests raved all night and I felt like a boss queen. I was nervous about trusting the timing and my meat thermometer but it turned out exactly as expected. Thank you putting this recipe out there for us to use!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating