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, this dish balances rich flavors and elegant presentation with straightforward preparation.
Ingredients
Scale
Main Ingredients
- 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
- Preparing the Tenderloin: Trim any excess fat and silver skin from the beef tenderloin. Pat the meat dry using paper towels to help create a crispy crust. Allow the tenderloin to rest at room temperature for 30 minutes before seasoning.
- Crushing Garlic and Peppercorns: Coarsely crush the black peppercorns using a mortar and pestle or rolling pin, keeping them crunchy for texture. Finely mince the garlic to evenly distribute its flavor around the meat.
- Applying the Mustard and Seasonings: Evenly brush the tenderloin with Dijon mustard to help the crust adhere and add subtle tanginess. Sprinkle sea salt over the meat, then press the crushed peppercorns and minced garlic tightly into the mustard-coated surface. Add fresh herbs if desired.
- Searing the Tenderloin: 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, locking in the juices and building the base for the peppercorn crust.
- Roasting to Perfection: 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 depending on thickness. Use a meat thermometer to ensure perfect doneness.
- Resting the Meat: Remove the tenderloin from the oven and loosely cover it with aluminum foil. Let it rest for 10-15 minutes to allow juices to redistribute, resulting in a juicy and tender slice.
Notes
- Let the beef rest at room temperature before cooking to ensure even cooking.
- Use coarsely crushed peppercorns to create a crunchy and flavorful crust.
- Always use a meat thermometer to avoid overcooking and achieve perfect medium-rare.
- Sear the tenderloin before roasting to lock in juices and develop flavor.
- Allow the meat to rest after roasting; cutting too soon will cause it to dry out.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 4 oz)
- Calories: 350 kcal
- Sugar: 0.5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 110 mg