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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.
Course Entree
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
rest time 15 minutes
Total Time 1 hour 5 minutes
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).