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.
Hi Gaby,
What's the best way to crush the peppercorns??
Thanks!
with the side of a rolling pin!
This looks amazing and I’m Making this for Christmas dinner! Question - should the herbs for the chimichurri sauce be fresh or dried? Thanks!
fresh!
Hi Gaby! This looks delicious! I don’t have a roasting pan, wondering if there’s an alternative method? Thank you!
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!
I love my MEATER! I cook a lot of beef and it’s spot on.
This looks like the perfect holiday dinner, with leftovers to follow!!
Made this last night!! It was amazing!! Super delish and easy!! Need leftover recipes! Please!! Thanks for another great recipe:)
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.
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?
leave them under!!
Looks amazing! Question, do the potatoes cook directly under the beef? I’m not clear on that step. Thank you!
yes!! then they get all the good drippings too!
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!
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.
How do you recommend seasoning for the night before ? Thank you.
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
This looks like the perfect holiday meal!
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!!
I'd follow the recipe as written and leave it in a few minutes longer - use a meat thermometer to reach the temp desired!
This looks delicious!
How would this work for 4 servings?
You'd need to cut in in half