Black Pepper Beef Tenderloin Recipe

Prepare the tenderloin

Pat the 2 lb beef tenderloin very dry with paper towels. If not already tied, truss the tenderloin at 1- to 1½-inch intervals with kitchen twine to ensure even cooking.

Season the beef evenly with 1.5 tsp kosher salt. Brush the surface with 2 tbsp soy sauce and 1 tbsp mirin (or dry sherry). Let rest at room temperature for 30 minutes to allow the flavors to penetrate and the meat to come closer to room temperature for even cooking.

While the beef rests, lightly crush 3 tbsp mixed peppercorns using a mortar and pestle or the bottom of a heavy pan until coarse (not powder). Mix with 1 tsp coarse sea salt.

After the beef has rested, press the crushed peppercorn mixture evenly onto all surfaces of the tenderloin, creating a uniform crust. Use your hands to gently press so the crust adheres to the soy-coated surface.

Preheat the oven to 400°F (200°C). Place an oven-safe skillet (preferably cast iron) over high heat and add 2 tbsp vegetable oil. Heat until shimmering and just beginning to smoke.

Add the pepper-crusted tenderloin to the hot skillet. Sear for 2 to 3 minutes per side, rotating with tongs to get an even, dark crust on all sides, including the ends. Add 2 tbsp unsalted butter to the pan during the last minute and spoon the melted butter over the meat to baste.

Immediately transfer the skillet to the preheated oven. Roast until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 12–18 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part to check doneness.

Remove the skillet from the oven and transfer the tenderloin to a cutting board. Tent loosely with foil and rest for 10–12 minutes; carryover cooking will raise the temperature a few degrees and juices will redistribute.

While the beef is resting, place the same skillet over medium heat. If there are large burnt bits, deglaze the pan with 1 tbsp dry red wine, scraping up browned bits with a wooden spoon.

Add 1 cup finely chopped shallots to the pan and sauté for 2–3 minutes until softened. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant but not browned.

Pour in 1 cup beef stock and add 2 tbsp fresh thyme sprigs. Bring to a gentle simmer and reduce the liquid by about half, approximately 6–8 minutes, concentrating flavor.

Stir in 1 tsp Dijon mustard and 1/4 cup heavy cream. Reduce heat to low and simmer 1–2 minutes to slightly thicken. Remove thyme sprigs. Swirl in 1 tbsp cold butter to mount the sauce and achieve a glossy finish. Taste and adjust seasoning with salt and additional cracked black pepper if desired.

Slice the rested beef tenderloin into 1-inch medallions. Arrange on a warmed platter or individual plates.

Spoon the peppery cream pan sauce over the sliced beef. Garnish with 1 tbsp chopped fresh parsley and serve with lemon wedges if using for a bright contrast.