Description
An elegant roast beef dish with a bold peppercorn crust and tender, juicy interior, perfect for special occasions or weeknight dinners.
Ingredients
Scale
- 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