Black Pepper-Crusted Beef Tenderloin with Red Wine Shallot Reduction
Elegant and bold, this tenderloin is coated in cracked black pepper, garlic, and herbs, then oven-roasted to a perfect medium-rare. A rich pan sauce deepens the flavor, making it a holiday showstopper.
Servings 6 Serves 6–8 1 whole center-cut beef tenderloin roast, trimmed (~2.5–3 lbs)
Calories 350kcal
Ingredients
- For the Beef
- 2.5 –3 lb beef tenderloin trimmed (silver skin removed)
- 1½ tbsp coarse cracked black pepper
- 1 tbsp sea salt
- 2 tsp garlic powder
- 1 tbsp fresh rosemary finely minced (or 1 tsp dried)
- 2 tbsp olive oil or avocado oil
- 2 tbsp butter for searing
- Optional: Butcher’s twine tied every 2″ for even cooking
- For the Red Wine Shallot Sauce
- 1 tbsp butter
- 2 small shallots minced
- ½ cup dry red wine Cabernet, Pinot Noir
- ½ cup beef broth
- 1 tsp Dijon mustard
- 2 tsp balsamic vinegar or sherry vinegar
- Optional: 1 tsp crushed pink peppercorns for floral spice
- Salt & pepper to taste
- Optional: 1 tbsp cold butter to finish
Instructions
- Step 1: Prep the Tenderloin
- Let the beef come to room temp 30–60 minutes before cooking.
- Pat dry. Rub with olive oil.
- Mix black pepper, salt, garlic powder, and rosemary. Coat the roast thoroughly.
- Optional: tie with butcher’s twine for uniform shape.
- Step 2: Sear
- Heat a heavy oven-safe skillet (cast iron preferred) over medium-high heat.
- Add butter and a little oil.
- Sear tenderloin on all sides until deeply browned (6–8 minutes total).
- Transfer skillet to a preheated 400°F oven.
- Step 3: Roast
- Roast until internal temp reaches:
- 120°F for rare
- 125–130°F for medium-rare
- 135°F for medium
- (This usually takes 18–25 minutes, depending on size and oven.)
- Remove from oven, transfer to cutting board, and tent loosely with foil. Rest 15 minutes.
- Step 4: Make the Sauce
- Return skillet to stove over medium heat.
- Add 1 tbsp butter and shallots; sauté 2–3 minutes.
- Deglaze with red wine, scraping up any fond.
- Simmer 2 minutes, then add broth, mustard, and vinegar.
- Reduce slightly, about 5–7 minutes.
- Optional: whisk in 1 tbsp cold butter to finish. Season to taste.
- Step 5: Slice & Serve
- Slice rested tenderloin into ½” rounds.
- Drizzle with warm pan sauce.
- Garnish with fresh rosemary sprigs or cracked pepper for drama.
Notes
Nutrition (per 6 oz serving, with 2 tbsp sauce)
- Calories: ~350
- Protein: 36 g
- Fat: 22 g
- Carbs: 2 g
- Net Carbs: ~2 g
🌟 Serving Pairings
- Roasted fingerling potatoes or celeriac mash
- Glazed carrots, roasted beets, or creamed spinach
- Red wine, sparkling rosé, or peppery Syrah
🛡️ Consumer Safety Note
⚠️ Cook beef to your preferred doneness using a meat thermometer. Handle wine reduction with care to avoid over-reduction. Clearly label allergens in any sauce additions (mustard, dairy).
