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Pepper Crusted Roast Beef Tenderloin
4.9 from 138 votes

Pepper Crusted Roast Beef Tenderloin

Pepper Crusted Roast Beef Tenderloin is a beef tenderloin seasoned generously with salt flakes and cracked black pepper, then seared on all sides before roasting. The crust formed from the salt and pepper seals in juices, producing a tender and flavorful roast with a golden brown exterior. Cooking times aim for rare to medium-rare doneness, preserving juiciness and tenderness in the beef.

Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 4 servings
Course: Main Course
Cuisine: French

Ingredients

  • 1 kilogram beef tenderloin ask your butcher to truss it or for an even piece of midloin, to ensure even cooking
  • vegetable oil
  • butter
  • sea salt flakes
  • black pepper grinded

Instructions

    Cup of Yum
  1. Remove the beef from the refrigerator at least 2.5 hrs before cooking.
  2. Preheat your oven to 180 degrees (350 fahrenheit).
  3. In a large flat tray or on a piece of baking paper, crack a liberal amount of black pepper and rub a liberal amount of salt flakes and spread evenly amongst the pan or paper surface.
  4. Taking the entire loin of beef, gently roll it in the salt and pepper, until it is evenly covered. You may need to add a bit of salt and pepper here and there.
  5. In a very large pan heat some butter and oil to very hot and place the loin in the pan.
  6. Using a pair of tongs gently roll the beef around until all sides are golden brown; allow each side to sear properly before rolling onto the next.
  7. Transfer the loin from the fry pan to a baking tray and place in the oven for approx 20 minutes for rare and 23 minutes for medium rare, (cooking time required will vary depending on the thickness of the meat. Don’t be afraid to make a small inconspicuous incision in the meat and find out for sure. Once the meat is cooked to how you like it, feel the firmness of the meat and remember that feel for next time. Soon you’ll be able to tell how any meat is cooked just by feeling it!)
  8. Once you’ve removed the loin from the oven allow it to sit for approx 10-15 minutes before serving, (the meat will cook a little further at this stage and it will also relax and become more tender).
  9. While the meat is resting open your wine, and let it breathe.
  10. See, the food is resting and relaxing and the wine is breathing, so if the food is not stressed why should you be!
  11. Serve at the table or cut off steaks in the kitchen. This dish is ideally suited to a béarnaise sauce and some steamed asparagus, all that can be quite rich so a great deal of starch is not required.

Notes