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5 from 19 votes

Garlic Peppercorn Crusted Beef Tenderloin

A foolproof recipe for Garlic Peppercorn Crusted Beef Tenderloin that feeds a crowd and is perfect for any special occasion
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Servings: 8 people
Author: Gaby Dalkin

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.

Notes

  1. Trim Properly: Remove silver skin and excess fat before cooking to ensure even cooking and tenderness.
  2. Tie It Up: Use butcher’s twine to tie the tenderloin at regular intervals to help it cook evenly and maintain its shape.
  3. Bring to Room Temperature: Let the tenderloin sit out for 30–60 minutes before cooking to ensure it cooks evenly.
  4. Season Generously: Liberally season the tenderloin with kosher salt and crushed peppercorns for a flavorful crust.

Cooking Tips:

  1. 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
  2. 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:

  1. Slice Against the Grain: Carve the tenderloin into medallions or slices against the grain for optimal tenderness.
  2. Pair with Bold Flavors: Serve with chimichurri, a red wine reduction, or horseradish sauce to complement the richness of the meat.
  3. Cook Potatoes Alongside: Roast baby potatoes in the same pan to absorb the juices and flavors from the tenderloin.

Nutrition

Calories: 372kcal | Carbohydrates: 21g | Protein: 3g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 82mg | Potassium: 535mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1703IU | Vitamin C: 32mg | Calcium: 103mg | Iron: 3mg