Pink Peppercorn Crusted Beef Tenderloin

29 Dec

Between a broken oven – which took 8 weeks to get parts – and a gnarly triple duty work schedule, posts have been sparse, but I’ve kept the kitchen filled with aromatic goodness.

As I had a 4-day weekend and a working stove, I’ve been on overdrive – prepping and freezing my grandmother’s pasta sauce and  tikka masala for easy weeknight meals, experimenting with this salted chocolate brioche and this french brioche with mixed results which I parlayed in to my favorite dark and white chocolate bread pudding, cooking challah French toast on Christmas morning, followed by both a sweet & savory pork tenderloin, this pink peppercorn crusted beef tenderloin, and a chocolate panna cotta for Christmas dinner.  Life.  Tastes.  Good.

{Gina’s Take}

I don’t eat red meat often – maybe once a year at best, but it was a request by my hubby for the holiday so I went all in.  The quality of tenderloin shines on it’s own,  so I find a super simple rub works best, and with a grand total of 5 ingredients – including the meat – it doesn’t come simpler than this.

If you are new to pink peppercorns, not only are they pretty with sweet and fruity notes, but they are surprisingly oily, which is why you don’t see  them in the typical pepper grinders.  The peppercorns that I have on hand come with their own grinder, but because of the oiliness, I find it easier to put them on a cutting board and crack/crush them with a rolling pin.

If you can crack your peppercorns, you’re homefree with this recipe. Also, if you are cooking for a larger group, the recipe doubles/triples easily.

{Pretty Little Tip}

An absolute must is a meat thermometer (I use something similar to this) in any pork or beef recipe to get it ‘just right’ for the chef.  My husband likes his steaks on the well done side, so the rest time is a bit longer than the norm at our house, but you can check the safety guidelines here – generally speaking, according to the USDA for steaks:  145F + 3 min rest time will bring you to ‘medium’ and within their guidelines of ‘safe.’  Food Network has additional guidelines if you like it more on the rare end of the spectrum.

Pink Peppercorn Crusted Beef Tenderloin


  • 2 Tbsp Pink Peppercorns, cracked {rolling pin is the easiest}
  • 1/2 Tbsp Kosher Salt
  • 2 lbs Beef Tenderloin
  • 1 Tbsp Olive Oil
  • 2 Tbsp chopped, fresh parsley
  • Optional: Coarse ground mustard for serving


  1. Combine the peppercorns and salt and sprinkle over the meat to form a light crust.
  2. Add the olive oil to a skillet, warm over high heat, then add and rotate the beef, browning on all sides for 2-3 minutes {careful of splattering}.
  3. Remove the beef from the pan, transfer to a roasting dish, and insert a meat thermometer in to the thickest part of the beef.
  4. Place the roasting dish into a 350F preheated oven and roast for 35-40 min, until the meat reaches 145F (or your desired doneness).
  5. Remove beef from the oven and allow to rest for 3 min for a beef cooked to 'medium' or ~10 min for 'well done.'
  6. Slice beef to desired thickness (1/2"-1" slices), sprinkle with parsley, and serve with a side of course ground mustard.

One Response to “Pink Peppercorn Crusted Beef Tenderloin”

  1. Virginia January 30, 2015 at 10:51 pm #

    I loved this dish! I liked working with the pink peppercorns. The flavor reminded me of pomegranates. The rolling pin is very helpful in crushing them since they are so oily.

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