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Recipe

Pepper Herb-Crusted Beef Tenderloin

Tired of the same old grind? Cracked peppercorns add texture and tons of flavor to a roast tenderloin. This recipe is a simplified version of the sophisticated French classic steak au poivre.
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  • Serving 8
  • Total Time 1 hr. 40 min
    Preparation 10 min
    Marination 0 min
    Cook 90 min
  • Nutrition Facts
    Calories 381
    Total Fat 20 g
    Protein 47 g
    Carbohydrate 1 g
    Cholesterol 141 mg
    Sodium 104 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart Sodium Sensible Carb Smart
Pepper Herb Crusted Beef Tenderloin

Ingredients

  • 1 whole beef tenderloin, well-trimmed (4 to 5-lbs.)
  • 2 teaspoons mixed peppercorns, cracked
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil leaves, crushed
  • 1 teaspoon dried oregano leaves, crushed


Cooking Instructions

  1. Preheat oven to 425°F. Combine seasonings; press evenly onto trimmed tenderloin.
  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of beef, not resting in fat. Roast, uncovered, 50 to 60 minutes for medium rare (internal temp 140°F) or 60 to 70 minutes for medium doneness (internal temp 150°F).
  3. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F.)
  4. Carve roast into thick slices; season with salt to taste.

Hand WashingRemember to wash hands and surfaces before preparing food

Tip: To crack the peppercorns, place them on a cutting board and crush them under the bottom of a heavy skillet or by applying pressure to the flat side of a wide knife/cleaver.