Peppery Beef Tenderloin
Elevate your dinner table with this Peppery Beef Tenderloin, a dish that perfectly balances bold flavors with tender, melt-in-your-mouth meat. This recipe features a stunning cracked black pepper crust that gives the beef a satisfying, spicy kick while sealing in its natural juices. Seared to golden perfection and basted with a luscious mixture of butter, garlic, rosemary, and thyme, this tenderloin exudes rich, herbaceous aromas. A velvety pan sauce made with beef broth and heavy cream adds an indulgent finishing touch, making this dish ideal for a special occasion or an unforgettable dinner party. With just 15 minutes of prep time and straightforward cooking techniques, this impressive main course is surprisingly approachable and guaranteed to impress your guests. Serve it sliced into thick, juicy medallions and pair with your favorite sides for a restaurant-quality experience at home. Keywords: beef tenderloin recipe, cracked black pepper crust, pan sauce, garlic butter basting, elegant dinner ideas.
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Recipe Information
Ingredients
- 2 pounds Beef tenderloin
- 2 teaspoons Kosher salt
- 3 tablespoons Freshly cracked black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 Garlic cloves, smashed
- 2 Fresh rosemary sprigs
- 4 Fresh thyme sprigs
- 1 cup Beef broth
- 1 cup Heavy cream
Instructions
Pat the beef tenderloin dry with paper towels, then season it evenly with kosher salt on all sides.
Spread the freshly cracked black pepper on a plate and gently press all sides of the beef tenderloin into the pepper to create a crust.
In a large, heavy-bottomed skillet or cast-iron pan, heat olive oil over medium-high heat until shimmering.
Sear the beef tenderloin on all sides, including the ends, until a deep golden-brown crust forms. This should take about 3-4 minutes per side.
Lower the heat to medium and add the butter, smashed garlic, rosemary, and thyme to the skillet.
Tilt the pan slightly and carefully spoon the melted butter over the beef tenderloin to baste it. Continue cooking and basting for 5-7 minutes, or until the internal temperature reaches your desired doneness (125°F for medium-rare, 135°F for medium).
Transfer the tenderloin to a cutting board and tent loosely with aluminum foil. Let it rest for 10 minutes.
While the beef rests, return the skillet to medium heat. Add the beef broth and scrape up any browned bits from the bottom of the pan.
Stir in the heavy cream and simmer until the sauce thickens slightly, about 5 minutes. Taste and adjust seasoning with salt and additional pepper, if desired.
Slice the rested beef tenderloin into 1-inch-thick medallions and serve with a drizzle of the pan sauce. Enjoy!
Nutrition Facts
Calories |
3339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.2 g | 298% | |
| Saturated Fat | 110.5 g | 552% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1199 mg | 400% | |
| Sodium | 5486 mg | 238% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 0.0 g | ||
| Protein | 283.1 g | 566% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 304 mg | 23% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 3971 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
