Peppercorn-Crusted Beef Tenderloin

Peppercorn-Crusted Beef Tenderloin
Servings: 8 Yield: servings Prep 10 mins Roast 400°F 45 mins Stand 10 mins


  • 1 beef tenderloin (about 3 lbs)
  • 1 tablespoon olive oil
  • 3 tablespoons rainbow peppercorns
  • 4 teaspoons kosher salt
  • Roasted Garlic Cream Sauce or Red Wine/Shallot Sauce

Make It

1. Bring tenderloin to room temperature 30 minutes before cooking. Heat oven to 400 degrees . Pat tenderloin dry and rub with oil.

2. Crush peppercorns in a spice grinder (or coffee grinder reserved for spices). Mix in a bowl with salt and press onto entire surface of tenderloin. Bake at 400 degrees for 45 minutes or until internal temperature reaches 137 degrees . Let rest 5 to 10 minutes, until temperature reaches 145 degrees , before slicing. Serve with Roasted Garlic Cream Sauce or Red Wine/ Shallot Sauce.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 347, Fat, total (g): 23, chol. (mg): 111, sat. fat (g): 9, carb. (g): 1, fiber (g): , pro. (g): 33, sodium (mg): 1027, Percent Daily Values are based on a 2,000 calorie diet.