Garlic Peppercorn Crusted Beef Tenderloin

If you’re craving a show-stopping dinner that’s as tender as it is packed with bold flavor, the Garlic Peppercorn Crusted Beef Tenderloin is your new go-to. This recipe brings together the rich juiciness of prime beef tenderloin with the irresistible crunch of cracked peppercorns and the robust aroma of garlic, creating a remarkable crust that seals in all the savory goodness. Whether it’s for a special occasion or an impressive weeknight treat, mastering the Garlic Peppercorn Crusted Beef Tenderloin promises a mouthwatering masterpiece you’ll want to make again and again.

Why You’ll Love This Recipe

• Bold Flavor Punch: Garlic and peppercorns create a fragrant, spicy crust that delivers an unforgettable taste.
• Perfectly Juicy Center: Cooking the tenderloin just right keeps the meat tender and moist for every bite.
• Simple Ingredients: You only need a handful of straightforward, high-quality ingredients for impressive results.
• Elegant Presentation: This crusted beef tenderloin makes for a stunning centerpiece at your dinner table.
• Customizable Spice Level: Easily adjust the peppercorn quantity to suit your taste preferences.

Ingredients You’ll Need

Creating this Garlic Peppercorn Crusted Beef Tenderloin involves a simple but effective list of ingredients, each chosen to enhance the flavor, texture, and appearance of the dish. Fresh garlic adds depth and aroma, while coarsely cracked peppercorns form a crispy, peppery shell that’s absolutely irresistible.

• Beef Tenderloin (2-3 pounds): Choose a high-quality cut with fine marbling for tenderness and flavor.
• Fresh Garlic (4-5 cloves): Minced or grated to infuse rich, aromatic notes throughout the crust.
• Cracked Black Peppercorns (2 tablespoons): Use freshly cracked for maximum flavor and texture contrast.
• Olive Oil (2 tablespoons): Helps the peppercorns and garlic adhere and promotes a crispy crust.
• Sea Salt (to taste): Enhances the natural flavors of the beef without overpowering.
• Fresh Rosemary or Thyme (optional): Adds an herbal brightness that complements the beef’s richness.

Variations for Garlic Peppercorn Crusted Beef Tenderloin

Feel free to tailor the Garlic Peppercorn Crusted Beef Tenderloin to your liking! Whether you want to experiment with herbs, adjust spices, or make it suitable for specific diets, this recipe is a flexible canvas for your culinary creativity.

• Herb Infusion: Add finely chopped rosemary, thyme, or oregano to the crust for an herby twist.
• Spicy Heat: Mix in crushed red pepper flakes or cayenne powder for an extra kick.
• Gluten-Free Option: Confirm all spices are gluten-free and skip any coating with breadcrumbs.
• Garlic Butter Finish: Top the tenderloin with a garlic herb butter after roasting for indulgent richness.
• Mushroom Sauce Addition: Pair the dish with a creamy mushroom sauce to bring earthiness and moisture.

How to Make Garlic Peppercorn Crusted Beef Tenderloin

Step 1: Prepare the Tenderloin

Start by trimming any excess fat or silver skin from the beef tenderloin and pat it dry with paper towels. This ensures a better crust adhesion and caramelization during cooking.

Step 2: Create the Garlic Peppercorn Crust

In a small bowl, mix the minced garlic with cracked black peppercorns, sea salt, and olive oil until you get a paste-like consistency. This mixture will form the aromatic crust that defines this recipe.

Step 3: Coat the Beef

Rub the garlic and peppercorn paste evenly all over the tenderloin, pressing gently to help it stick. If you’re using herbs like rosemary or thyme, sprinkle them over the crust and lightly press into the surface.

Step 4: Sear to Lock in Flavors

Heat a heavy skillet over medium-high heat and sear the tenderloin on all sides until you get a beautiful golden-brown crust, about 2-3 minutes per side. This step locks in juices and intensifies the crust’s flavor.

Step 5: Roast to Perfection

Transfer the seared tenderloin to a preheated oven at 425°F (220°C) and roast for 15 to 20 minutes, or until the internal temperature reaches 130°F for medium-rare. Let it rest afterward for 10 minutes before slicing.

Pro Tips for Making Garlic Peppercorn Crusted Beef Tenderloin

• Use Fresh Peppercorns: Freshly cracked peppercorns provide more robust flavor and a delightful crunch.
• Don’t Skip Resting: Allowing the beef to rest after roasting locks in the juices and ensures moist slices.
• Room Temperature Beef: Let the tenderloin sit out for 30 minutes before cooking to promote even cooking.
• Use a Meat Thermometer: This guarantees your beef reaches the perfect doneness every time.
• Pat Dry Before Searing: Moisture on the beef surface can prevent a proper crust from forming.

How to Serve Garlic Peppercorn Crusted Beef Tenderloin

Garnishes

Fresh rosemary sprigs or finely chopped parsley add not only a pop of green color but also an herbaceous note that complements the peppery crust beautifully.

Side Dishes

This tenderloin pairs wonderfully with roasted garlic mashed potatoes, buttered green beans, or a crisp mixed green salad for contrast in flavor and texture.

Creative Ways to Present

Slice the tenderloin into thick medallions and serve fanned out on a warm platter with a drizzle of pan jus or a dollop of creamy horseradish sauce for added depth.

Make Ahead and Storage

Storing Leftovers

Store leftover beef tenderloin in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.

Freezing

If you want to freeze leftovers, wrap the tenderloin tightly in plastic wrap and aluminum foil or place in a freezer-safe container for up to 2 months.

Reheating

Reheat gently in a low oven (around 275°F) until warmed through, or slice and heat in a skillet with a splash of broth to avoid drying out the meat.

FAQs

What cut of beef is best for Garlic Peppercorn Crusted Beef Tenderloin?

The center-cut beef tenderloin is ideal due to its tenderness and uniform shape, making it perfect for even cooking and a gorgeous presentation.

Can I prepare this recipe ahead of time?

Yes! You can crust the tenderloin up to a day ahead and refrigerate it, then bring it to room temperature before searing and roasting.

What if I prefer my beef more well-done?

Simply cook the beef longer in the oven until it reaches your preferred internal temperature, keeping in mind that tenderloin is best enjoyed medium-rare to medium for optimal juiciness.

How do I get the peppercorn crust to stick properly?

Coating the beef with olive oil and garlic mixture first helps the cracked peppercorns and spices adhere firmly for a rich, crunchy crust.

Can this recipe be made gluten-free?

Absolutely! The recipe naturally contains no gluten, but always check your spice labels to ensure no cross-contamination or additives.

Final Thoughts

There’s something truly magical about slicing into a tender, juicy Garlic Peppercorn Crusted Beef Tenderloin with that bold crust and aromatic garlic flavor. It’s an impressive dish that’s easier to master than you might think and perfect for turning any meal into a celebration. Grab your ingredients, follow these tips, and get ready to wow your guests — this recipe is guaranteed to become a favorite in your kitchen!

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