Peppered Herb-Crusted Beef Tenderloin

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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This Peppered Herb-Crusted Beef Tenderloin is a showstopper that’s surprisingly simple to make. It’s perfect for special occasions or when you just want to treat yourself to a gourmet meal at home. With a flavorful herb crust and a rich pan sauce, this dish is sure to impress your family and friends.

Ingredients for Peppered Herb-Crusted Beef Tenderloin

Beef tenderloin: The star of the show, tenderloin is known for being incredibly tender and lean. It’s a bit of a splurge but worth every penny.

Olive oil: Helps to create a paste with the herbs and acts as a binder for the crust.

Cracked black pepper: Adds a robust, spicy kick that complements the beef beautifully.

Sea salt: Enhances the natural flavors of the beef and the herbs.

Fresh rosemary and thyme: These herbs bring a fresh, aromatic flavor to the crust.

Garlic: Infuses the beef with a deep, savory flavor.

Dijon mustard: Adds a slight tang and helps the herb mixture adhere to the beef.

Unsalted butter: Used for searing the beef, giving it a rich, golden crust.

Beef broth: The base for a simple pan sauce that captures all the flavors of the dish.

Tips & Tricks

  • Use a meat thermometer for perfect doneness — it's worth the small investment.
  • Let the beef come to room temperature before cooking for even heat distribution.
  • Don’t skip the resting period; it’s vital for juicy, flavorful meat.

Serving Suggestions

This beef tenderloin pairs wonderfully with creamy mashed potatoes or a simple arugula salad tossed with lemon vinaigrette. For a wine pairing, a bold red like Cabernet Sauvignon complements the rich flavors beautifully.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, but reduce the quantity to about a third, as dried herbs are more potent.
What if I don't have a meat thermometer?
Consider investing in one for the best results, but if you can't, follow the cooking times closely and check for doneness by feel.

Peppered Herb-Crusted Beef Tenderloin Recipe Walkthrough

First, preheat your oven to 400°F (200°C). This is crucial because you want the oven hot and ready to go once the beef is seared. Next, pat the beef tenderloin dry with paper towels. This step is important because moisture can prevent a good sear. Tie the beef with kitchen twine to ensure even cooking; this keeps its shape during cooking.

In a small bowl, combine the olive oil, cracked black pepper, sea salt, rosemary, thyme, garlic, and Dijon mustard to form a paste. Rub this herb paste all over the beef tenderloin, pressing gently to help it adhere. This is where all the flavor gets packed on, so don't skimp!

Heat a large oven-safe skillet over medium-high heat and melt the butter. Once the butter is sizzling, sear the tenderloin on all sides until browned, about 3-4 minutes per side. This step locks in the juices and adds a beautiful crust.

Transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare. If you prefer it more done, adjust the time accordingly. Use a meat thermometer to ensure accuracy; you're aiming for about 135°F for medium-rare.

Once done, remove the tenderloin from the oven and transfer it to a cutting board. Let it rest for a good 10 minutes before slicing. This allows the juices to redistribute, keeping the meat moist.

While the beef rests, add the beef broth to the skillet. Simmer gently to create a pan sauce, scraping up those delicious browned bits from the bottom. These bits are pure flavor gold! Serve the sliced tenderloin drizzled with this savory pan sauce.

Why You'll Love This Recipe

  • It's a beautiful centerpiece for any meal, perfect for impressing guests.
  • The herb crust locks in moisture, keeping the beef tender and juicy.
  • Quick enough for a weeknight treat, but elegant enough for special occasions.
  • Minimal ingredients with maximum flavor.

Ingredients

3 lbs beef tenderloin
2 tbsp olive oil
1 tbsp cracked black pepper
1 tbsp sea salt
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
2 cloves garlic, minced
1 tbsp Dijon mustard
2 tbsp unsalted butter
1 cup beef broth

Step-by-step Instructions

1. Preheat oven to 400°F (200°C).
2. Pat the beef tenderloin dry with paper towels and tie with kitchen twine to ensure even cooking.
3. In a small bowl, combine the olive oil, cracked black pepper, sea salt, rosemary, thyme, garlic, and Dijon mustard to form a paste.
4. Rub the herb paste all over the beef tenderloin, pressing gently to adhere.
5. In a large oven-safe skillet, melt the butter over medium-high heat.
6. Sear the tenderloin on all sides until browned, about 3-4 minutes per side.
7. Transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare, or until desired doneness is reached.
8. Remove the tenderloin from the oven and transfer to a cutting board; let rest for 10 minutes before slicing.
9. In the same skillet, add beef broth and simmer gently to create a pan sauce, scraping up browned bits from the bottom of the pan.
10. Serve the sliced tenderloin drizzled with the pan sauce.

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