Pepper crust roasted beef tenderloin

Pepper crust roasted beef tenderloin


  • 1 beef tenderloin with the fat trimmed
  • fleur de sel
  • 2 tsp sugar
  • ½ cup of peppercorns, different color if you like, crushed
  • 1 stick of butter
  • 2 garlic cloves, crushed


Put your beef tenderloin on a roasting rack and sprinkle the fleur de sel and sugar that will help make the savoury flavours more intense.


Push in the crushed peppercorns onto the meat and put it in the oven. If you have a cooking thermometer, you can use it until the beef is about 120 to 125°F (49 to 52°C) for rare/medium-rare meat. It should take about 20 to 25 minutes.


While the meat is cooking in the oven, melt the butter with the garlic in a small pan, allowing the butter to slighty brown. Remove and get rid of the garlic that has infused in the butter.


Take the meat out of the oven when it’s ready and pour the garlic flavoured butter over it. Cover the meat and let it rest for 10 minutes. Slice it and serve. Bon appétit !

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