Peppercorn Crusted Beef Tenderloin

Beef tenderloin is one of the best cuts of meat, which means it requires an equally stellar recipe. The peppercorn crust covering the top of this cut adds a depth of flavor that's truly delicious!

Course Dinner

Cuisine American

Difficulty Intermediate

Method Baking

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 243kcal

Author Kaleb

Ingredients

2 lb center-cut beef tenderloin
2 ½ tsp salt
¼ tsp baking soda
1 head garlic
1 tbsp grapeseed oil (vegetable also works)
2 tbsp coarse ground black pepper

For the sauce

¾ cup minced red onion
1 ½ cups beef stock
1 ½ cups red wine
1 sprig thyme
1 sprig rosemary
1 ½ tsp salt
1 tbsp water
2 ½ tsp cornstarch

Instructions

In a small bowl, combine the salt and baking soda. Sprinkle evenly all over the entire beef tenderloin. Set on a small baking sheet, cover, and place in the refrigerator for 1 hour.
2 ½ tsp salt, ¼ tsp baking soda, 2 lb center-cut beef tenderloin
While the tenderloin is in the refrigerator, preheat the oven to 375°F. Cut off the top of the head of garlic, exposing all of the tips of the cloves. Drizzle with 1 tsp olive oil and wrap tightly in a piece of aluminum foil. Place in the oven until the garlic is caramelized, soft, and golden brown, 20-30 minutes. Once caramelized, remove from the oven and allow to cool.
1 head garlic
In a 4-quart saucepan, combine the onion, beef stock, red wine, thyme, rosemary, and salt. Bring to a boil and reduce to a low simmer. Allow the mixture to simmer until the liquid is reduced by half, 45-55 minutes. Once reduced, combine the water and cornstarch. Whisk until smooth and then whisk into the reduced sauce. Return the sauce to a simmer to activate the cornstarch and thicken slightly. Keep warm until ready to serve.
¾ cup minced red onion, 1 ½ cups beef stock, 1 ½ cups red wine, 1 sprig thyme, 1 sprig rosemary, 1 ½ tsp salt, 1 tbsp water, 2 ½ tsp cornstarch
After 1 hour, remove the beef tenderloin from the refrigerator. Reduce the oven temperature to 325°F. Heat 2 tbsp of neutral oil (grapeseed oil works well) in a 12-inch skillet over medium heat. When the oil is hot and shimmering, add the beef tenderloin. Sear the tenderloin on all sides to form a crust. The tenderloin will stick to the skillet at first, but once it easily releases, it is ready to turn, 2-3 minutes per side. Once seared, remove from the heat.
1 tbsp grapeseed oil (vegetable also works)
In a small bowl, squeeze out the roasted garlic from the husk. Mix with the coarse black pepper to form a paste. Rub the paste all over the seared tenderloin. Place the tenderloin in the oven and roast until the desired internal temperature is reached (125°F for medium-rare, 130°F for medium, 140°F for well), 30-40 minutes. Remove from the oven and allow the meat to rest for 15 minutes before slicing. Serve with the warm sauce.
2 tbsp coarse ground black pepper

Video

Nutrition