Ernesto's Peppercorn-Crusted Beef Tenderloin



  • 4 tablespoon whole black peppercorns
  • 3 pounds trimmed beef tenderloin, preferably center-cut 
  • 1 tablespoon extra-virgin olive oil
  • 1-1/2 teaspoons kosher salt



Step 1: Preheat oven to 400°F 
Step 2: Coarsely crack peppercorns in a mortar and pestle or in a spice grinder.
Step 3: Tie kitchen string around tenderloin in several places so the meat will hold its shape as it cooks. Rub with oil, sprinkle with salt and coat with the cracked peppercorns.
Step 4: Roast tenderloin undisturbed in oven for 20 minutes.
Step 5: Rotate the tenderloin 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare), 15 to 35 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing

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