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Pepper-Crusted Beef Tenderloin

The peppery coating, quick sear, and finish in the oven ensure tender, flavorful results for this beef tenderloin. How to Carve Beef Tenderloin

  • Prep:
  • Total Time:
  • Servings: 8

Source: Martha Stewart Living, December 2010


  • 1 tablespoon whole black peppercorns, crushed
  • Coarse salt
  • 2 teaspoons sugar
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 tablespoon extra-virgin olive oil
  • 1 center-cut beef tenderloin (about 2 1/2 pounds)
  • Grainy Mustard Aioli
  • Caramelized Acorn Squash


  1. Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.

  2. Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.

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