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Peppercorn Crusted Beef Tenderloin


1 whole beef tenderloin, about 4 pounds and 2-1/2- 3 inches in diameter, trimmed

1 Tablespoon mayonnaise

1 tablespoon plus 1 Teaspoon Himalayan pink salt

1 Tablespoon garlic powder

4 tablespoon whole mixed color peppercorns

1 Tablespoon olive oil


Preheat oven to 475 degrees Fahrenheit

Let tenderloin rest at room temperature 1 hour. Remove the silver skin.

Pat meat with paper towels to dry, then lightly coat all over with mayonnaise.

On a plate, sprinkle salt, garlic powder, and peppercorns and mix evenly. Roll

tenderloin evenly with peppercorn mixture, gently pressing to help them adhere.

Set a cast-iron griddle or large roasting pan over two burners and heat over high until

hot. Carefully rub griddle lightly with oil. (If using a roasting pan, add enough oil to

barely coat the bottom of the pan.) Heat until hot but not smoking, then place the

tenderloin on the griddle and sear on all sides, about 3 minutes per side.

Use tongs to transfer beef to a rack set in a rimmed baking sheet.

Roast until a meat thermometer inserted into thickest part registers 125 degrees

for medium-rare, 20 to 30 minutes.

Let rest 10 minutes. Transfer tenderloin to a carving

board and slice to desired thickness before serving.

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