Description
This Best Beef Tenderloin Recipe delivers a succulent, tender center-cut chateaubriand cooked to perfection. Seasoned generously with cracked black peppercorns and kosher salt, then seared in butter with fresh thyme, garlic, and shallots, this dish is elevated with optional brandy peppercorn and mustard cream sauces. Perfect for special occasions, it serves 6 to 6 people and offers a rich, flavorful experience with beautifully caramelized crust and juicy, tender meat inside.
Ingredients
Scale
Beef Tenderloin
- 3 lbs. center-cut beef tenderloin (chateaubriand)
- Kosher salt, to taste
- ¼ cup black peppercorns, crushed
Seasonings & Aromatics
- ½ cup unsalted butter (1 stick)
- 4 sprigs fresh thyme
- 2 cloves garlic, peeled and chopped
- 1 shallot, roughly chopped
- Coarse sea salt (such as fleur de sel or Maldon), for finishing
- Chopped fresh chives, for garnish
Sauces (Optional)
- Brandy peppercorn sauce (recipe linked separately)
- Mustard cream sauce (recipe linked separately)
Instructions
- Prepare the Beef Tenderloin: Pat the beef tenderloin dry with paper towels. Generously season the entire surface with kosher salt and crushed black peppercorns, pressing the seasoning into the meat to ensure it adheres well.
- Sear the Tenderloin: In a large heavy skillet or cast-iron pan, melt the unsalted butter over medium-high heat. Once melted and foaming, add the fresh thyme sprigs, chopped garlic, and shallots to infuse the butter. Place the seasoned tenderloin in the pan and sear on all sides until a deep golden crust forms, about 3-4 minutes per side.
- Roast to Finish: Preheat the oven to 375°F (190°C). Transfer the seared beef tenderloin to a roasting pan if not using an oven-safe skillet. Roast in the oven for approximately 60-75 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust time if preferred doneness varies.
- Rest the Meat: Remove the tenderloin from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15 minutes to allow juices to redistribute, ensuring a juicy slice.
- Serve: Slice the beef tenderloin into thick medallions. Sprinkle with coarse sea salt and fresh chopped chives for extra flavor and presentation. Serve with brandy peppercorn sauce and mustard cream sauce on the side, if desired.
Notes
- Use a meat thermometer to check doneness accurately and avoid overcooking.
- Allow the meat to come to room temperature for about 30 minutes before cooking for even cooking.
- For a more intense pepper crust, toast and crush peppercorns fresh before seasoning.
- The resting step is crucial for juicy and tender meat slices.
- Both suggested sauces complement the tenderloin well but can be omitted depending on preference.
