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Peppercorn-Crusted Beef Tenderloin

Thinly slicing beef tenderloin and serving it with rolls and a creamy herb sauce for guests to make their own sandwiches is a great way to stretch this luxe roast to feed a crowd.

Serves 18
Ready in 45 mins
Prep time 10 mins
Cooking time 35 mins
177 calories per serving


> 1/4 cup black peppercorns
> 2 tsp kosher salt
> 1 (4 lbs) beef tenderloin roast, cut in half
> 2 tbsp canola oil
> 1/2 cup light mayonnaise
> 1 (5.3 oz) container plain nonfat Greek yogurt
> 1/4 cup grainy Dijon mustard
> 1/4 cup chopped chives
> 1/4 cup finely chopped parsley
> Butcher’s twine


Preheat oven to 425°F. In a coffee or spice grinder, grind the peppercorns and salt together. Rub all over the beef. Tie each piece of beef with 12-inch pieces of butcher’s twine, spacing 2 inches apart.
In an oven-safe 12-inch skillet, heat the oil on medium-high. Add beef to the skillet and cook 8–10 min., until browned on all sides, turning occasionally. Transfer skillet to oven and roast 22–25 min., until desired doneness (145°F for medium).
Meanwhile, in a medium bowl, stir together the mayonnaise, Greek yogurt, mustard, chives, and parsley. Season with salt to taste.
Transfer beef pieces to cutting board and let rest 15 min. Cut and remove strings. Thinly slice beef and arrange on serving platter. Serve with sauce.

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