Description
This Best Beef Tenderloin Recipe features a perfectly roasted, center-cut beef tenderloin seasoned with crushed black peppercorns and kosher salt, then basted in butter with fresh thyme, garlic, and shallots for a flavorful crust and tender, juicy interior. Served with brandy peppercorn sauce and mustard cream sauce, this elegant dish is ideal for special occasions or a refined dinner.
Ingredients
Scale
Beef Tenderloin
- 3 lbs. beef tenderloin (center-cut, also called chateaubriand)
- Kosher salt, to taste
- ¼ cup black peppercorns (crushed)
Basting Butter
- ½ cup unsalted butter (1 stick)
- 4 sprigs fresh thyme
- 2 cloves garlic (peeled and chopped)
- 1 shallot (roughly chopped)
Finishing
- Coarse sea salt (such as fleur de sel or Maldon), to taste
- Chopped fresh chives, for garnish
Serving Sauces
- Brandy peppercorn sauce (see recipe)
- Mustard cream sauce (see recipe)
Instructions
- Prepare the Beef Tenderloin: Remove the beef tenderloin from the refrigerator and pat dry with paper towels. Generously season all sides with kosher salt. Crush the black peppercorns coarsely and press them uniformly onto the surface of the meat to create a pepper crust.
- Sear and Roast the Tenderloin: Preheat the oven to 425°F (220°C). In a large oven-safe skillet, melt the unsalted butter over medium-high heat. Add the fresh thyme sprigs, chopped garlic, and shallot to the butter and let them infuse for a minute. Sear the tenderloin on all sides until it develops a richly browned crust, approximately 2-3 minutes per side. Then transfer the skillet to the preheated oven and roast the tenderloin for about 60-70 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare, basting occasionally with the infused butter.
- Rest and Serve: Remove the tenderloin from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15-20 minutes to allow the juices to redistribute. Slice the meat into thick medallions and sprinkle with coarse sea salt and chopped fresh chives. Serve with warm brandy peppercorn sauce and mustard cream sauce on the side for an elegant finish.
Notes
- Use a meat thermometer to ensure perfect doneness.
- Letting the meat rest is crucial for juicy slices.
- Adjust seasoning according to personal taste.
- Substitute fresh herbs as desired; rosemary pairs well with beef.