All Recipes Beef





Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 20

Made this Beef Tenderloin Steak last night, and this was a huge hit! Whole tenderloin steak seared and roasted to perfection!


1 whole beef tenderloin 4- 5 pounds, trimmed

3-4 tablespoons whole peppercorns

1/2 stick butter or more to taste

olive oil

Old Bay seasoning salt or Lawry’s seasoning salt

coarse ground sea salt


Step 1: Prepare the oven. Preheat it to 475 degrees.

Step 2: In a ziplock bag, place the peppercorns. Use a kitchen mallet or rolling pin to crush them and set them aside.

Step 3: On a cutting board or clean large surface, put the trimmed tenderloin and liberally season with the seasoning salt and salt.

Step 4: Position the thinner ends in the middle by turning the ends of the tenderloins into itself.

Step 5: Under the tenderloin. place 3 to 4 pieces of cooking twine. Tie them into knots, trim the edges so the ends stay as-is.

Step 6: In an oven-safe skillet, heat butter and olive oil over medium-high heat.

Step 7: Once the butter has melted, place the whole tenderloin into the pan using tongs. Sear for about 3 minutes, flip, and sear all the sides.

Step 8: Transfer the seared tenderloin onto an oven’s roaster pan. Onto the steak, spread the crushed peppercorns, and add chunks of butter on top of the steak. Set an oven-safe meat thermometer into the tenderloin.

Step 9: Place inside the preheated oven. Bake for about 15 to 20 minutes or until the thermometer reads 140 degrees.

Step 10: Once done, allow the tenderloin to rest for at least 10 minutes before slicing. Note to slice against the grain for tender slices of tenderloin.

Nutrition Facts:

Calories: 323kcal | Carbohydrates: 1g | Protein: 21g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 754mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Calcium: 18mg | Iron: 3mg