Description
A show-stopping garlic peppercorn crusted beef tenderloin that’s simple to make and perfect for holidays and dinner parties.
Ingredients
- 2.5–3 lb trimmed beef tenderloin
- 1 tbsp kosher salt
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 3–4 cloves minced garlic
- 2 tbsp cracked black peppercorns
- 1 tsp finely chopped fresh thyme
- 1 tbsp oil (for searing)
Instructions
- Season the beef tenderloin with kosher salt and let it sit at room temperature for 30–60 minutes.
- Rub the tenderloin all over with Dijon mustard and olive oil.
- In a bowl, mix minced garlic, cracked black peppercorns, and chopped thyme to create the crust.
- Press the crust mixture onto the mustard-covered tenderloin firmly.
- Heat oil in a skillet over medium-high heat and sear the roast for 2–3 minutes per side until well-browned.
- Transfer the skillet to a preheated 425°F oven.
- Roast until the internal temperature reaches 120–125°F for medium-rare (about 20–30 minutes).
- Remove from the oven and let the roast rest for 15–20 minutes, tented with foil.
- Slice into 1-inch medallions and serve.
Notes
Use an instant-read thermometer for accurate cooking. Allow the crust to set for 10 minutes before searing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-searing and roasting
- Cuisine: American