Description
For the Beef Tenderloin:
3 lb beef tenderloin, trimmed
1 tbsp olive oil
1/4 cup black peppercorns, coarsely ground
2 tbsp fresh thyme leaves, chopped
2 tbsp fresh rosemary, chopped
1 tsp salt
For the Garlic Butter:
1/2 cup unsalted butter, softened
4 garlic cloves, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
Directions:
Preheat oven to 400°F (200°C).
Rub the beef tenderloin with olive oil, then season with salt, chopped rosemary, thyme, and coarsely ground black peppercorns, pressing the seasoning mixture
onto the meat.
Heat a large ovenproof skillet over medium-high heat. Sear the beef tenderloin for 2-3 minutes on each side, until browned.
Transfer the skillet to the preheated oven and roast the beef for 25-30 minutes for medium-rare, or until desired doneness. Use a meat thermometer for accuracy
(130°F for medium-rare, 140°F for medium).
While the beef roasts, prepare the garlic butter by mixing softened butter with garlic, parsley, rosemary, and thyme in a small bowl.
Once the beef is done, remove from the oven and let it rest for 10 minutes before slicing.
Serve the sliced beef tenderloin topped with the garlic butter.
Prep Time: 10 minutes Cooking Time: 35 minutes Total Time: 45 minutes Kcal: 500 per serving Servings: 8 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep the Meat: Pat the 3 lb trimmed tenderloin completely dry with paper towels. This ensures a good sear. Rub it all over with 1 tbsp olive oil.
- Season Generously: In a small bowl, combine the coarsely ground peppercorns, chopped rosemary, thyme, and salt. Press this mixture firmly onto all sides of the tenderloin to create a crust.
- Sear to Perfection: Heat a large, ovenproof skillet (like cast iron) over medium-high heat until very hot. Carefully place the tenderloin in the dry, hot skillet. Sear undisturbed for 2-3 minutes per side, including the ends, until a deep brown crust forms.
- Roast Accurately: Immediately transfer the entire skillet to the preheated 400°F oven. Roast for 25-30 minutes, or until a meat thermometer inserted into the thickest part reads 130°F for medium-rare.
- Make the Compound Butter: While the beef roasts, combine the softened butter, minced garlic, parsley, rosemary, and thyme in a bowl. Mix until fully incorporated.
- Rest is Crucial: Remove the beef from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for a full 10 minutes. This allows the juices to redistribute.
- Slice and Serve: Slice the tenderloin into ½-inch to 1-inch thick medallions. Top each serving with a generous pat of the prepared garlic butter.
Serving Suggestions
Elevate your meal with thoughtful pairings. For classic elegance, serve with creamy mashed potatoes, roasted asparagus, and a full-bodied red wine like Cabernet Sauvignon. For a hearty option, pair with crispy roasted potatoes and a rich red wine reduction sauce. The melting garlic butter creates its own luxurious pan sauce. Leftovers make exceptional sandwiches on crusty bread with arugula and horseradish cream.
How-to Summary
Dry the beef, coat with an oil and herb-pepper crust, sear in a hot skillet to develop flavor, then roast at 400°F to an internal temperature of 130°F. Rest for 10 minutes, then slice and top with a fresh herb garlic butter.
Frequently Asked Questions
Can I prepare the tenderloin ahead of time? Yes. You can trim and season the meat up to 24 hours in advance. Keep it covered in the refrigerator. Let it sit at room temperature for 30-60 minutes before searing.
What if I don’t have an ovenproof skillet? After searing, simply transfer the tenderloin to a wire rack set inside a rimmed baking sheet to finish roasting.
How do I get a more even cook? For a uniform cylindrical shape that cooks evenly, you can tie the tenderloin with kitchen twine at 1-inch intervals before seasoning.
Can I use dried herbs instead of fresh? For the seasoning crust, yes, but use 1/3 the amount (e.g., 2 tsp dried). For the garlic butter, fresh herbs are highly recommended for the best flavor.
How should I store leftovers? Store sliced beef in an airtight container in the refrigerator for up to 3 days. The garlic butter can be wrapped in parchment and refrigerated for 2 weeks or frozen for months.
Common Mistakes to Avoid
- Not Letting the Meat Rest: Skipping the 10-minute rest causes the juices to run out on the plate, leaving the meat dry.
- Using a Cold Skillet: The skillet must be very hot before adding the meat to achieve a proper sear and crust.
- Overcrowding the Pan: Ensure the tenderloin has space in the skillet; if it’s too large, sear it in two sections.
- Not Using a Thermometer: Guessing doneness often leads to overcooking. A meat thermometer is essential for precision.
- Slicing Too Thin: Slicing thinner than ½-inch can cause beautiful medallions to fall apart.
Conclusion
This peppercorn-crusted beef tenderloin with garlic butter is a show-stopping centerpiece that is deceptively simple to master. The key lies in the high-heat sear, accurate roasting, and essential resting period. The vibrant, homemade garlic butter adds a final layer of richness that melts beautifully over the succulent, perfectly cooked beef. By following this guide and avoiding common pitfalls, you can confidently prepare a restaurant-quality meal that is sure to impress any guest.