This garlic peppercorn crusted beef tenderloin is a show-stopping roast that’s surprisingly doable on a weeknight or for holiday guests. The black pepper crust and roasted garlic create a fragrant, bold exterior with a tender, buttery interior I’ve made many times. If you like elegant beef mains, you might also enjoy this Beef Wellington log for another special-occasion idea: https://www.nevaehrecipes.com/beef-wellington-log-garlic-cheese-sauce-vegetable-side/.
Why Make This Recipe
- Big flavor: the peppercorn crust and garlic pack intense savory notes without needing a heavy sauce.
- Impressive presentation: it looks restaurant-level when carved at the table.
- Lean and protein-rich: beef tenderloin is naturally lean and cooks quickly compared with larger roasts.
- Flexible timing: you can sear first and roast at 425°F, or sous-vide then finish with a hot sear.
- Personal note: I love this recipe because the crust forms fast, and a quick thermometer check guarantees perfect medium-rare every time — it beats fretting at the stove.
Try pairing leftovers with a comforting pasta like this cheesy beef and Italian sausage rigatoni for another easy meal: https://www.nevaehrecipes.com/cheesy-beef-and-italian-sausage-rigatoni-in-garlic-butter-sauce/.
Recipe Overview
- Prep time: 15–20 minutes (plus any resting time)
- Cook time: 20–35 minutes (depending on weight and desired doneness)
- Total time: 35–60 minutes (including resting)
- Servings: 4–6 (estimate 6–8 oz cooked beef per person)
- Difficulty: Medium (requires a good sear and temperature control)
- Method: Pan-sear on high heat to form a crust, then roast in a 425°F oven to finish using an instant-read thermometer for accuracy. For technique crossover ideas, see this creamy Cajun garlic butter spaghetti with beef strips: https://www.nevaehrecipes.com/creamy-cajun-garlic-butter-spaghetti-with-beef-strips/.
My Experience Making This Recipe
The first time I tried this I over-crushed the pepper and it became overpowering, so now I crush to a coarse grind by hand. I also learned that resting the tenderloin 10–15 minutes after roasting keeps juices locked in and makes carving clean. Using a cast-iron skillet and a thermometer made the biggest difference for reliable results.
How to Make Garlic Peppercorn Crusted Beef Tenderloin
Start by trimming silver skin and tying the tenderloin for even cooking. Rub with a thin layer of Dijon or olive oil, press a coarse mixture of crushed black peppercorns (about 2 tbsp), 2–3 cloves minced garlic, kosher salt (1–1½ tsp), and a little chopped fresh thyme onto the surface. Sear the tenderloin in a hot (400–450°F) cast-iron skillet with 1–2 tbsp oil for 2–3 minutes per side to build a crust, then transfer to a 425°F oven and roast on a wire rack set over a baking sheet until the internal temperature reaches 120–125°F for medium-rare (about 15–25 minutes for a 2–2.5 lb roast). Rest 10–15 minutes before slicing against the grain into thick medallions.
Expert Tips for Success
- Use an instant-read thermometer: it’s the most reliable way to hit medium-rare (120–125°F before resting; carryover will bring it to 125–130°F). Check in the thickest part.
- Coarse crush the peppercorns: use a mortar and pestle or crush in a zip-top bag with a rolling pin to keep pieces large for texture and visual appeal. For weeknight pairings, this garlic-butter beef rice skillet is a fast companion: https://www.nevaehrecipes.com/garlic-butter-beef-rice-skillet/.
- Dry the surface well and preheat your pan until it’s smoking very lightly; that hot contact gives the best Maillard crust.
- Tie the roast with kitchen twine every 1–1½ inches for even thickness so it cooks uniformly.
- Let the roast rest on a cutting board for 10–15 minutes tented loosely with foil to redistribute juices before slicing.
How to Serve Garlic Peppercorn Crusted Beef Tenderloin
- Classic: slice and serve with a simple pan jus or red wine reduction and roasted baby potatoes.
- Casual: pair thin slices with mashed potatoes and green beans for a family-style dinner.
- Party: carve at the table and serve on a long platter with horseradish cream and a crunchy salad.
- Leftovers: toss slices into a rich pasta or grain bowl like this one-pot creamy beef and garlic butter pasta for a quick second meal: https://www.nevaehrecipes.com/one-pot-creamy-beef-and-garlic-butter-pasta/.
Storage and Reheating Guide
- Refrigeration: cool to room temperature within 2 hours, then store in an airtight container for up to 3–4 days. Slices layer with parchment to avoid sticking.
- Freezing: wrap whole cooled roast tightly in plastic wrap and foil, or vacuum seal, and freeze up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: gently warm slices in a 275°F oven wrapped in foil until the internal temp reaches 110–120°F (about 10–20 minutes), or reheat sous-vide at 130°F for 30–45 minutes to keep them tender. Avoid high heat microwaving that toughens the meat.
Recipe Variations
- Herb-crusted: mix chopped rosemary and thyme into the crust and add 1 tbsp Dijon as a binder.
- Mustard-garlic crust: spread 1–2 tbsp whole-grain mustard under the pepper for tang and adhesion.
- Dairy-free / gluten-free: this recipe is naturally gluten-free; skip butter for dairy-free and use oil for pan-searing.
- Sous-vide finish: cook sous-vide at 130°F for 1–2 hours for perfect medium-rare, then pat dry and sear 1–2 minutes per side in a screaming hot skillet for crust.
Nutritional Highlights
- High in protein: a 6 oz serving provides roughly 40+ grams of protein, which supports muscle repair and satiety.
- Iron-rich: beef tenderloin supplies heme iron and B vitamins, beneficial for energy and blood health.
- Allergens: contains garlic and mustard if used; naturally gluten-free unless served with a gluten-containing sauce. Watch added sauces for dairy if you need to avoid it.
- Portion guidance: plan on 6–8 oz cooked per adult for an entree portion at dinner.
Troubleshooting Common Issues
- Problem: crust falls off when slicing. Solution: press the crust firmly before searing and let the roast rest so the crust bonds to the meat.
- Problem: roast overcooked. Solution: pull at 120–125°F for medium-rare and use carryover cooking; reduce oven temp or check earlier if your roast is smaller.
- Problem: uneven sear. Solution: ensure the surface is dry and the pan is very hot; sear in batches if the pan is crowded.
Frequently Asked Questions
Q: What internal temperature should I target for medium-rare and medium?
A: For medium-rare, remove the roast at 120–125°F; after resting it will rise to ~125–130°F. For medium, remove at 130–135°F and rest to ~135–140°F. Always use an instant-read thermometer in the thickest part.
Q: Can I make the crust ahead of time?
A: You can mix the pepper-garlic rub up to 24 hours ahead and keep it refrigerated in an airtight container. Apply the rub and let the roast sit at room temperature for 30–60 minutes before searing so it cooks evenly.
Q: Is there a quick pan sauce I can make from the drippings?
A: Yes — after searing, deglaze the skillet with ½ cup red wine or beef stock, scrape brown bits, add 1 tbsp butter (or oil), and simmer until slightly reduced. Finish with a splash of cream if desired.
Q: Can I use a different cut of beef?
A: You can adapt the method for a center-cut sirloin or ribeye roast, but adjust roast times and expect more marbling and shorter roasting time for thinner cuts. Use the thermometer to guide doneness.
Conclusion
If you want an elegant, reliably tender centerpiece, try this version and compare techniques from similar recipes like Garlic Peppercorn Crusted Beef Tenderloin – The Perfect Holiday … (https://whatsgabycooking.com/garlic-peppercorn-crusted-beef-tenderloin/).
Garlic Peppercorn Crusted Beef Tenderloin
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten-Free
Description
An elegant roast beef dish with a bold peppercorn crust and tender, juicy interior, perfect for special occasions or weeknight dinners.
Ingredients
- 1 beef tenderloin (2–2.5 lbs)
- 2 tbsp crushed black peppercorns
- 2–3 cloves garlic, minced
- 1–1½ tsp kosher salt
- 1 tbsp chopped fresh thyme
- 1–2 tbsp Dijon mustard or olive oil
- 1–2 tbsp oil for searing
Instructions
- Trim the silver skin from the beef tenderloin and tie with kitchen twine for even cooking.
- Rub the tenderloin with a thin layer of Dijon mustard or olive oil.
- Press the crushed black peppercorns, minced garlic, kosher salt, and chopped thyme onto the surface of the tenderloin.
- Heat oil in a cast-iron skillet and sear the tenderloin over high heat (400–450°F) for 2–3 minutes per side to form a crust.
- Transfer the tenderloin to a 425°F oven and roast until the internal temperature reaches 120–125°F for medium-rare (about 15–25 minutes).
- Rest the roast for 10–15 minutes before slicing against the grain into thick medallions.
Notes
Using an instant-read thermometer ensures perfect doneness. Letting the meat rest after cooking keeps juices locked in.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 85mg