Description
A sophisticated yet simple Garlic Peppercorn Crusted Beef Tenderloin recipe featuring a tender, juicy beef tenderloin coated with a bold crust of garlic and cracked black peppercorns. Perfect for special occasions.
Ingredients
Scale
- 1 center-cut beef tenderloin (about 2–3 lbs)
- 4–5 garlic cloves, minced
- 2 tablespoons coarsely cracked black peppercorns
- 2 tablespoons olive oil
- 1–2 teaspoons sea salt
- 2 tablespoons Dijon mustard
- Optional: 1 tablespoon fresh rosemary or thyme, finely chopped
Instructions
- Trim any excess fat and silver skin from the beef tenderloin. Pat the meat dry using paper towels. Allow the tenderloin to rest at room temperature for 30 minutes before seasoning.
- Coarsely crush the black peppercorns using a mortar and pestle or rolling pin. Finely mince the garlic.
- Brush the tenderloin with Dijon mustard. Sprinkle sea salt over the meat, then press the crushed peppercorns and minced garlic into the mustard-coated surface. Add fresh herbs if desired.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides for about 2-3 minutes per side until a golden-brown crust forms.
- Transfer the skillet to a preheated oven at 400°F (200°C). Roast the tenderloin until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, about 15-20 minutes.
- Remove the tenderloin from the oven and loosely cover it with aluminum foil. Let it rest for 10-15 minutes.
Notes
- Use a meat thermometer for accurate doneness.
- Letting the meat rest is crucial for juiciness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 350 kcal
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Garlic Peppercorn Crusted Beef, Beef Tenderloin, Roasted Beef Recipe