How to Make Martha's Peppercorn-Crusted Beef Tenderloin | Martha's Cooking School | Martha Stewart

beef tenderloin

💰Cheaper: sirloin

Sirloin is a more affordable cut of beef.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Trim the beef tenderloin by removing excess fat and sinew, being careful not to remove any meat.

Remove the long chain from the tenderloin and tie the meat to make it uniform.

Use cotton twine butcher's string to tie the tenderloin, pulling it taut every inch or so.

Bring the meat to room temperature before cooking.

Crush 1 tablespoon of green peppercorns in a mortar and pestle.

Rub olive oil all over the tenderloin to prevent sticking.

Sprinkle at least 1 tablespoon of salt all over the meat to flavor it.

Rub the crushed green peppercorns into the meat.

Heat a griddle pan and place the tenderloin on it, allowing it to brown for about 3 minutes per side.

Do not turn the meat until it releases easily from the griddle; it should have a caramelized surface.

Prepare an oven rack on a cookie sheet for roasting.

Preheat the oven to 475 degrees Fahrenheit (450 degrees for convection oven).

Once browned, transfer the meat to the oven and roast for 15 to 25 minutes until it reaches an internal temperature of 125 degrees Fahrenheit.

Let the meat rest for 10 minutes after removing it from the oven.

Remove the butcher's string by snipping each piece carefully.

Slice the tenderloin into pieces about a quarter of an inch thick.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens