Description
This Best Beef Tenderloin Recipe features a perfectly roasted center-cut beef tenderloin, crusted with crushed black peppercorns and seasoned with fresh herbs and garlic. Served with optional brandy peppercorn and mustard cream sauces, this dish is elegant, flavorful, and ideal for special occasions or a gourmet dinner.
Ingredients
Scale
Main Ingredients
- 3 pounds beef tenderloin (center-cut, also called chateaubriand)
- Kosher salt, to taste
- ¼ cup black peppercorns (crushed)
- ½ cup unsalted butter (1 stick)
- 4 sprigs fresh thyme
- 2 cloves garlic (peeled and chopped)
- 1 shallot (roughly chopped)
- Coarse sea salt (such as fleur de sel or Maldon), for finishing
- Chopped fresh chives, for garnish
Optional Sauces
- Brandy Peppercorn Sauce (see recipe)
- Mustard Cream Sauce (see recipe)
Instructions
- Prepare the Beef Tenderloin: Remove the beef tenderloin from the refrigerator and let it sit at room temperature for about 30 minutes to ensure even cooking. Pat it dry with paper towels, then season generously with kosher salt all over. Crush the black peppercorns using a mortar and pestle or spice grinder, then press the crushed pepper all over the seasoned tenderloin to form a pepper crust.
- Sear the Tenderloin: In a heavy oven-safe skillet or roasting pan, melt the unsalted butter over medium-high heat. Add the fresh thyme sprigs, chopped garlic, and roughly chopped shallot to the butter, allowing the flavors to infuse as the butter bubbles. Carefully place the pepper-crusted beef tenderloin into the pan and sear each side for about 3-4 minutes until a rich brown crust develops, spooning the melted herb butter over the meat continually during this process.
- Roast to Perfection: Preheat your oven to 400°F (200°C). Once the tenderloin is seared, transfer the skillet to the preheated oven. Roast for approximately 75-90 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 125°F (52°C) for medium-rare doneness. Remove from the oven and tent loosely with foil; let rest for at least 15 minutes to allow the juices to redistribute.
- Serve: Slice the beef tenderloin into thick slices, sprinkle with coarse sea salt such as fleur de sel or Maldon, and garnish with freshly chopped chives. Serve with brandy peppercorn sauce or mustard cream sauce on the side for added flavor and elegance.
Notes
- Allowing the tenderloin to come to room temperature before cooking ensures even cooking throughout the meat.
- The resting period after roasting is crucial for juicy, tender slices.
- For best results, use a meat thermometer to monitor internal temperature during roasting.
- If you prefer your beef more done, adjust roasting time accordingly: 130°F (54°C) for medium, 140°F (60°C) for medium-well.
- Crushed black peppercorns create a flavorful crust, but you can adjust the amount to your taste.
- If you do not have an oven-safe skillet, sear the meat in a pan and then transfer to a preheated roasting pan.
