Peppercorn-Crusted Beef Tenderloin

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Martha's beef tenderloin makes a spectacular holiday entrée.

Servings:

10

Martha’s beef tenderloin with a peppercorn crust is a spectacular and elegant option for a holiday feast or another special dinner. With just four ingredients including the beef, it’s a simple preparation that showcases this prime cut. The tenderloin is seasoned with salt and crushed green peppercorns, rubbed with olive oil, and seared on the stovetop. Martha’s trick is to use a griddle for searing this long, thin cut of meat—it doesn’t fit most other pans. Martha then uses a rimmed baking sheet with a wire rack to roast the beef tenderloin. It allows for better air circulation than a regular roasting pan. This delicate cut of beef takes less than 30 minutes to roast.

Directions

Preheat oven; prep tenderloin:

Heat oven to 475°F. Let tenderloin rest at room temperature 1 hour. Pat meat with paper towels to dry, then lightly coat all over with oil. Sprinkle evenly with salt and ground peppercorns, gently pressing to help them adhere.
Heat griddle or roasting pan:

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
Sear tenderloin:

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:

Roast until an instant-read thermometer inserted into thickest part registers 125°F for medium-rare, 20 to 30 minutes. Let rest 10 minutes.
Slice and serve:

Transfer tenderloin to a carving board, remove the string, and slice to desired thickness (about 1/4-1/2 inch is a nice size) before serving.

Peppercorn-Crusted Beef Tenderloin

Directions

Preheat oven; prep tenderloin:

Heat griddle or roasting pan:

Sear tenderloin:

Roast:

Slice and serve:

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