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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:
  • Yield: Serves 8
Pepper-Crusted Beef Tenderloin

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 21/2 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.

Reviews (2)

  • Ellen222 5 Jan, 2012

    I made this for New Year's Eve and it came out perfectly! My guests adored it. I am definitely holding onto this recipe for future dinners. I should add that all aspects of the recipe were complimented: beef, mustard sauce, and acorn squash.

  • kim4simpsons 28 Dec, 2010

    I prepared this for Thanksgiving since we had a small crowd with guests who did not care for turkey. It was elegant, delicious and easy to prepare with limited dishes to clean up.

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