By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 10
267 cal · 50 min
Peppercorn-Crusted Beef Tenderloin
Recipe GLPR3dd00c74a3841c
An elegant centerpiece featuring a pristine beef tenderloin coated with cracked green peppercorns and finished with a golden sear. This restaurant-quality main course is naturally low in carbohydrates and works beautifully for elegant gatherings. The whole tenderloin is trimmed, tied, seasoned generously with salt and peppercorns, then seared until a flavorful crust forms before finishing to a safe internal temperature of 145°F for food safety.
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Ingredients
1 whole beef tenderloin (about 4 pounds), trimmed and tied
2 tablespoons Olive oil
1¼ tablespoons Coarse salt
1 tablespoon Whole green peppercorns, coarsely ground
Directions
Allow the beef tenderloin to sit at room temperature for 20 minutes before cooking. Meanwhile, coarsely grind the whole green peppercorns using a mortar and pestle or spice grinder until they reach a texture with visible, irregular pieces.
Pat the tenderloin dry with paper towels. In a small bowl, combine the coarse salt and ground green peppercorns.
Rub 2 tablespoons of olive oil over the entire surface of the beef tenderloin, coating it evenly.
Press the salt and peppercorn mixture firmly onto all sides of the oiled tenderloin, creating an even coating.
Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until very hot, about 2 minutes.
Carefully place the seasoned tenderloin in the hot skillet. Sear for 3–4 minutes on each side (top, bottom, and all sides) until a golden brown crust forms, turning every few minutes for even browning. Do not move the meat excessively once each side is placed down.
Transfer the seared tenderloin to a preheated 400°F oven. Roast until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part of the center, about 20–25 minutes, depending on thickness and desired doneness.
Remove the tenderloin from the oven and allow it to rest on a cutting board for 10 minutes before slicing. This allows juices to redistribute throughout the meat.
Slice the tenderloin into individual portions and serve immediately while warm.
Comments
Green peppercorns are the sole sourcing challenge—Food Lion and Harris Teeter carry them in the spice aisle, but a Walmart run may be required if your location doesn't stock them; call ahead to confirm. The recipe is extraordinarily cheap per serving once you factor in the yield of ten from a single tenderloin (roughly $2–2.50 per person even at premium cuts), making it ideal for feeding a crowd without breaking the budget. The stated fifty minutes is honest: searing and resting the meat takes about forty minutes total, with prep time negligible. This is a low-fuss dinner that requires no constant attention once the crust sets, and leftovers slice beautifully cold or warm through the next day.
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