Why You’ll Love Garlic Peppercorn Crusted Beef Tenderloin Recipe

This Garlic Peppercorn Crusted Beef Tenderloin delivers restaurant‑quality flavor without complicated techniques. The tenderloin stays juicy and tender thanks to a simple sear and high‑heat roast, while the peppercorn crust gives it a striking aroma and texture. With roasted potatoes and a fresh chimichurri sauce, it’s a complete, impressive main dish that’s surprisingly easy for feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 pound whole beef tenderloin trimmed of all visible fat
kosher salt
½ cup peppercorns
1 pound baby potatoes halved or quartered
¼ cup olive oil
½ cup unsalted butter
6 cloves garlic sliced

Chimichurri
2 cups mixed herbs (basil, parsley, cilantro)
2 cloves garlic
2 teaspoons red wine vinegar
2 tablespoons capers rinsed and drained
½ cup olive oil
kosher salt and freshly cracked black pepper to taste

Directions

Let the beef tenderloin sit at room temperature for about an hour before cooking.
Preheat the oven to 475°F (245°C).
Tie the tenderloin at regular intervals with kitchen twine so it holds a uniform shape for even cooking.
Place the tenderloin on a roasting rack with the baby potatoes underneath. Season generously with kosher salt and press the crushed peppercorns all over the surface of the meat; toss the potatoes with salt, pepper, and olive oil.
Insert a meat thermometer into the center of the tenderloin and roast in the preheated oven until the internal temperature reaches about 120–125°F for rare to medium‑rare, typically about 20–25 minutes.
While the tenderloin roasts, melt the butter with the sliced garlic in a small skillet and cook until the garlic browns slightly; set aside.
Prepare the chimichurri by pulsing the herbs, garlic, red wine vinegar, capers, olive oil, salt, and pepper in a food processor until smooth.
Once cooked, remove the tenderloin from the oven, pour the garlic‑butter over it, and cover loosely with foil. Let rest about 10 minutes.
Slice the tenderloin into ½‑inch pieces, arrange with the roasted potatoes, and drizzle with chimichurri before serving.

Servings and timing

Servings: 8–10 people
Prep time: ~1 hour (includes bringing the meat to room temperature)
Cook time: ~25 minutes
Total time: ~1 hour 25 minutes

Variations

Use tri‑colored peppercorns for a more nuanced flavor instead of just black peppercorns.
Substitute roasted carrots or parsnips for the baby potatoes.
Add herbs like rosemary or thyme to the crust for extra aroma.
Replace chimichurri with a classic red wine reduction or horseradish cream sauce.

Storage/Reheating

Store leftover beef tenderloin and potatoes in an airtight container in the refrigerator for up to 2–3 days.
Reheat gently in a low oven (about 300°F / 150°C) until warmed through to avoid overcooking the meat.
Slices of cold tenderloin also make excellent sandwiches.

FAQs

What cut of beef is tenderloin?

Beef tenderloin is a long, cylindrical cut from the loin near the spine. It’s prized for being extremely tender and is often used for filet mignon or chateaubriand.

How much beef tenderloin should I plan per person?

Plan about 6–8 ounces of cooked beef tenderloin per person, which means about 8–10 ounces of raw meat per person to account for shrinkage.

Why do you tie a beef tenderloin?

Tying the tenderloin helps it hold a uniform shape so it cooks evenly throughout.

What internal temperature should I roast the tenderloin to?

For rare aim for 120–125°F, for medium‑rare 130–135°F, and for medium 140–145°F.

Can I make chimichurri ahead of time?

Yes, chimichurri can be made in advance and stored in the refrigerator; just bring it to room temperature before serving.

Can I use different herbs in the chimichurri?

Absolutely — parsley, cilantro, and basil are common, but you can also add oregano or mint for different flavor profiles.

What’s the best way to sear the beef?

Searing the beef in a hot oven at the start helps create a flavorful crust; use a roasting rack so it browns evenly.

Can I roast at a lower temperature?

You can roast at a lower temperature but be sure to adjust the cooking time and check the internal temperature to avoid overcooking.

How do I store leftover chimichurri?

Store leftover chimichurri in an airtight container in the refrigerator for up to a week.

Are the roasted potatoes necessary?

They’re not required but they make the dish more complete and absorb delicious juices from the tenderloin as it roasts.

Conclusion

This Garlic Peppercorn Crusted Beef Tenderloin recipe elevates a classic cut of beef into a luxurious centerpiece that’s perfect for holidays or celebrations. With a bold crust, tender meat, and bright chimichurri sauce, it’s as flavorful as it is impressive — and easy enough for confident home cooks to pull off.