Black Pepper Crusted Beef Tenderloin

Wow your guests with this impressive Black Pepper Crusted Beef Tenderloin. Easy and delicious and served with a zippy horseradish sauce. Turn this into a meal, by serving it with mashed potatoes and your favorite roasted vegetable.

Course Mains & Entrees

Cuisine American

Keyword beef, beef in the oven, holiday, tenderloin

Prep Time 10

Cook Time 45

Additional Time 20

Total Time 1 15

Servings Servings

Calories 661

Author Laurie McNamara

Equipment

Ingredients

FOR THE BEEF TENDERLOIN:

4 pounds beef tenderloin (4 to 4½pounds) see notes
avocado oil or oil safe for high temp cooking
kosher salt
black pepper coarse, freshly ground

FOR THE HORSERADISH CREAM SAUCE:

1/2 cup plain nonfat greek yogurt
1/4 cup sour cream
1/4 cup horseradish prepared
1 teaspoon oregano fresh, minced
3/4 teaspoon thyme leaves fresh, minced
2 tablespoons heavy cream or more to preference
1/2 medium lemon juiced
kosher salt to taste
black pepper to taste

US Customary - Metric

Instructions

MAKE THE BEEF TENDERLOIN:

Pull your beef tenderloin out 45 minutes to 1 hour before roasting.
Preheat your oven to 450° and position your oven rack to the second in the bottom third of your oven.
Fold the narrow end underneath so the tenderloin is uniform in thickness. Tie the roast with kitchen string about every 1-1/2 to 2 inches. Trim off excess string. For a how-to video, there is a link in the post.
Brush all sides of the tenderloin with oil. Use tongs to turn the beef, seasoning with kosher salt and cracked black pepper on all sides as well. Use as much or as little of the cracked peppercorn to taste.
Transfer the tenderloin to a rack set into a roasting pan. If the rack isn't already nonstick, you may want to spray with olive oil first.
Insert a oven-safe digital thermometer into the middle of the thickest part of the tenderloin. And if you're able to, set it alert you at your prefered doneness.
Rare 125°
Medium-rare is 135°
Medium is 145°
Well 150°
Roast the tenderloin for 15 minutes then reduce the heat to 325° and cook until the center has reached your prefered doneness.
Meanwhile, prepare the horseradish sauce.

MAKE THE HORSERADISH CREAM SAUCE:

In a mixing bowl, combine greek yogurt, sour cream, horseradish, oregano, thyme, cream (use 2 to 3 tablespoons depending on your preferred consistency) and fresh lemon juice. Mix well to combine.
Taste and season with salt and pepper to taste.

Notes

* I purchase a prepped tenderloin, meaning the butcher removed the silverskin so I didn't have to. It does cost a little extra, so depending on the tenderloin you buy, you may have to remove this yourself.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition