Oven Roasted Beef Tenderloin Recipe

Prepare and season

Remove the tenderloin from the refrigerator 45 minutes before cooking to bring it to near room temperature. Pat dry with paper towels. Tie the tenderloin with kitchen twine at 1- to 1.5-inch intervals if not already tied to ensure even cooking.

Preheat the oven to 425°F (220°C). Position an oven rack in the center.

Lightly coat the entire surface of the tenderloin with 2 tbs olive oil using a brush or your hands. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Press the 1 tsp of lightly crushed green or mixed peppercorns onto the surface where you want a pepper crust, pressing gently so they adhere.

Sear

Heat a heavy, ovenproof skillet (cast iron preferred) over medium-high heat until shimmering. Add the tenderloin and sear on all sides — about 2 minutes per side — until a deep brown crust forms. Use tongs to rotate the roast; do not crowd the pan. If the pan gets too hot, reduce heat briefly to avoid burning the peppercorns.

Roast

Transfer the skillet with the seared tenderloin to the preheated oven. Roast until the internal temperature reaches 125°F (52°C) for medium-rare (approximately 20–30 minutes for a 2 lb tenderloin; start checking at 18 minutes). For medium aim for 135°F (57°C). Use an instant-read thermometer inserted into the thickest part to check.

Rest

Remove the tenderloin from the oven and transfer to a cutting board. Place 1 tbs softened butter over the top and tent loosely with foil. Let rest for 10–15 minutes; carryover cooking will raise the temperature by a few degrees. Reserve pan drippings and any fond in the skillet for the sauce.

Sweat aromatics

Place the skillet with reserved fond over medium heat. If the skillet is very dry, add 1 tbs butter. Add the minced shallot and 1 clove minced garlic and sauté until softened and translucent, about 2–3 minutes, scraping up browned bits.

Add peppercorns and flambé (optional)

Add the 2 tsp drained, lightly crushed green peppercorns to the skillet. Carefully add 1 tbs brandy or cognac. If comfortable and safe, tilt the pan slightly to ignite briefly to burn off alcohol, or simmer until the alcohol aroma dissipates, about 30–60 seconds.

Simmer the sauce

Add 1 cup demi-glace or concentrated beef stock to the skillet and bring to a simmer. Reduce heat to medium-low and simmer until the sauce reduces by about one-third, 4–6 minutes, stirring occasionally.

Finish

Stir in 1 tbs heavy cream and 1 tsp Worcestershire sauce. Taste and season with 1 tsp salt and 1/2 tsp freshly ground black pepper (adjust as needed). Remove from heat and swirl in remaining 1 tbs unsalted butter for gloss and richness. Keep warm until ready to serve.

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

Spoon the peppercorn sauce over the medallions or serve alongside in a sauce boat. Garnish with fresh thyme sprigs.

Serve immediately with preferred sides (roasted potatoes, sautéed vegetables, or a green salad).