| Level: | Easy |
| Total: | 40 min |
| Active: | 5 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 whole beef tenderloin, trimmed of all visible fat
- Kosher salt
- 2 teaspoons sugar
- 1/2 cup tri-color peppercorns, crushed with a rolling pin
- 1 stick butter
- 2 cloves garlic, crushed
Instructions
- Preheat the oven to 475 degrees F.
- Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
- Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
- While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
- Remove the meat when it’s done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 143 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 39 mg |
| Sodium | 84 mg |
Reviews
I’ve made this several times. It is easy and delicious! My family requests it for special occasions and this recipe never disappoints. So happy I found this recipe.
I make a beef tenderloin every Christmas. This year we wanted try something a little different. This recipe was very easy to follow and had simple ingredients that my family loved. I even made a Gorgonzola sauce in case it needed it. Let me tell you this was the best tenderloin I have ever made. The garlic butter just sealed the deal! No one even wanted the sauce. It was packed with flavor. This will be our new holiday tenderloin recipe every Christmas now
We pair it with Ree’s peppercorn gravy. Perfection!!
how many pounds of tenderloin does this requrie?
So incredibly easy but looks and tastes show-stopping!
This was simple and delicious. I used light brown sugar in a pinch and it was fantastic. Easy and the top still appeared seared without the extra step.
Delicious and easy! It browned nicely without searing before or after.
The first time I went by the time she said and it was excellent. The second time I went by a meat thermometer and it was overcooked. You can always put it back in, you can’t make it rarer!!! Make sure the beef is room temperature. You’ll love it.
I have made this for my family for a few years at Christmas now and it is always a hit and makes the meal so special. The flavor is wonderful and the meat is super tender. I will use this recipe over and over again.
Made this a few times. Easy to do…Awesome recipe! Everyone I’ve made this for friends & family, all say restaurant quality, some have said best steak they’ve every had!