Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 20
This easy step-by-step recipe to make the best beef tenderloin will make you prepare this recipe over and over again!
Ingredients
1 stick butter, divided
2 tbsp olive oil
4-5 lb whole beef tenderloin, trimmed
3-4 tbsp whole peppercorns
2 tbsp coarse ground sea salt
1/4 c. Old Bay seasoning salt or Lawry’s seasoning salt
How to make Beef Tenderloin
Step 1: Prepare the oven. Preheat it to 475 degrees.
Step 2: Into a ziplock bag, place the whole peppercorns. Using a rolling pin or kitchen mallet, crush the peppercorns and set them aside.
Step 3: Onto a cutting board or clean large surface, place the trimmed beef tenderloin. Generously sprinkle all sides of the tenderloin with seasoning salt and salt.
Step 4: Into itself, turn the ends of the tenderloin so the thinner ends are in the middle. Under the tenderloin, place 4 to 5 pieces of cooking twine and tie them into knots, trimming the ends.
Step 5: In an oven-safe skillet, heat 1/4 c. of the butter and olive oil over medium-high heat. Once hot and the butter has melted, place the whole tenderloin in the pan using tongs. Sear for about 3 minutes. Flip and continue to sear all 4 sides.
Step 6: Onto an oven’s roaster pan, transfer the seared tenderloin. Onto the steak, spread the crushed peppercorns. Over the steak, place the butter chunks. Finally, insert an oven-safe meat thermometer into the meat.
Step 7: Place in the preheated oven and bake for about 15 to 20 minutes or until the internal temperature of the steak reaches 120 to 130 degrees F.
Step 8: Remove from the oven when done and allow the tenderloin to rest for about 10 minutes before slicing.
Step 9: Remove the cooking twine and discard. Against the grain, slice the steak. Serve immediately. Enjoy!
Notes:
You can keep any leftovers in the freezer for up to 3 months.
Before cooking, completely thaw the frozen steak in the fridge. Wrap the tenderloin in foil and bake at 325 degrees until the internal temperature of the tenderloin reaches at least 155 degrees.
Nutrition Facts:
Calories: 305 kcal | Carbohydrates: 1g | Protein: 17g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 2193mg | Potassium: 298mg | Fiber: 0.4g | Sugar: 0.01g | Vitamin A: 149IU | Calcium: 16mg | Iron: 2mg
Beef Tenderloin Recipe
Ingredients
- 1 stick butter divided
- 2 tbsp olive oil
- 4-5 lb whole beef tenderloin trimmed
- 3-4 tbsp whole peppercorns
- 2 tbsp coarse ground sea salt
- 1/4 c. Old Bay seasoning salt or Lawry’s seasoning salt
Instructions
- Prepare the oven. Preheat it to 475 degrees.
- Into a ziplock bag, place the whole peppercorns. Using a rolling pin or kitchen mallet, crush the peppercorns and set them aside.
- Onto a cutting board or clean large surface, place the trimmed beef tenderloin. Generously sprinkle all sides of the tenderloin with seasoning salt and salt.
- Into itself, turn the ends of the tenderloin so the thinner ends are in the middle. Under the tenderloin, place 4 to 5 pieces of cooking twine and tie them into knots, trimming the ends.
- In an oven-safe skillet, heat 1/4 c. of the butter and olive oil over medium-high heat. Once hot and the butter has melted, place the whole tenderloin in the pan using tongs. Sear for about 3 minutes. Flip and continue to sear all 4 sides.
- Onto an oven’s roaster pan, transfer the seared tenderloin. Onto the steak, spread the crushed peppercorns. Over the steak, place the butter chunks. Finally, insert an oven-safe meat thermometer into the meat.
- Place in the preheated oven and bake for about 15 to 20 minutes or until the internal temperature of the steak reaches 120 to 130 degrees F.
- Remove from the oven when done and allow the tenderloin to rest for about 10 minutes before slicing.
- Remove the cooking twine and discard. Against the grain, slice the steak. Serve immediately. Enjoy!
