Pioneer Woman Beef Tenderloin Peppercorn 

Pioneer Woman Beef Tenderloin Peppercorn is a show-stopping roast that combines buttery tenderness with the bold kick of crushed tri-color peppercorns. Finished with a rich garlic butter drizzle, it’s a restaurant-quality dish made simple—ideal for holidays, celebrations, or any night you want to impress.

Why You’ll Love This Beef Tenderloin Peppercorn Recipe

• Elegant Yet Easy: A gourmet main dish in under 40 minutes.
• Big on Flavor: The peppercorn crust and garlic butter create a bold, savory punch.
• Perfect for Entertaining: Feeds 8 and looks as good as it tastes.
• Tender Every Time: Beef tenderloin stays juicy with minimal effort.

Ingredients

• 1 whole beef tenderloin, trimmed of all visible fat
• Kosher salt
• 2 teaspoons sugar
• ½ cup tri-color peppercorns, crushed with a rolling pin
• 1 stick (½ cup) unsalted butter
• 2 garlic cloves, crushed

How to Make Pioneer Woman Beef Tenderloin Peppercorn

1. Slice and Serve: Carve into thick medallions and enjoy!
2. Preheat the Oven: Set oven to 475°F.
3. Prep the Beef: Place trimmed beef tenderloin on a roasting rack. Generously season all sides with kosher salt and sugar.
4. Add the Peppercorns: Press the crushed peppercorns onto the surface of the beef.
5. Roast: Insert a meat thermometer and roast until internal temperature reaches 120–125°F for rare to medium-rare, about 20–25 minutes.
6. Make Garlic Butter: In a small skillet, melt the butter with garlic until slightly browned. Remove garlic.
7. Rest the Beef: Pour garlic butter over the roast as soon as it’s out of the oven. Cover loosely with foil and let rest for 10 minutes.

Expert Tips

• Use a meat thermometer for perfect doneness—tenderloin overcooks quickly.
• Don’t skip the rest period—it locks in juices and makes slicing easier.
• Crush peppercorns just enough for texture; don’t grind them to powder.
• Let butter brown slightly for a deeper, nutty finish.

Recipe Variations

• Herb-Infused Butter: Add rosemary or thyme to the garlic butter.
• Creamy Peppercorn Sauce: Make a simple pan sauce with cream, butter, and reserved drippings.
• Spicy Twist: Mix in a pinch of cayenne with the peppercorns for heat.
• Reverse Sear: Sear the roast after baking for an ultra-crispy crust.

Storage Instructions

In the Fridge: Wrap leftovers in foil or store in an airtight container for up to 3 days.
In the Freezer: Tightly wrap in plastic and foil and freeze up to 3 months.

Reheating Instructions

• Oven: Reheat at 325°F for 5–10 minutes until warm.
• Microwave: Use 30-second intervals to avoid drying it out.
• Air Fryer: Reheat at 350°F for 5–7 minutes, checking frequently.

FREQUENTLY ASKED QUESTIONS

• Do I have to crush the peppercorns?
  Yes! Crushing releases flavor and gives the beef a bold, peppery crust.
• Can I use regular ground pepper?
  You can, but you’ll lose texture and intensity. Crushed whole peppercorns are best.
• Should the beef be covered while roasting?
  No—leave it uncovered for a beautifully browned exterior.
• Is the sugar necessary?
  Yes, it balances the saltiness and enhances browning for that perfect crust.

More Pioneer Woman Recipe:

• Pioneer Woman Shredded Beef Tacos
• Pioneer Woman Beef Tips And Gravy
• Pioneer Woman Slow Cooker Beef Fajitas

Nutrition Facts

• Calories: 678
• Total Fat: 46g
• Saturated Fat: 22g
• Trans Fat: 0.5g
• Polyunsaturated Fat: 1.9g
• Monounsaturated Fat: 17g
• Cholesterol: 207mg
• Sodium: 671mg
• Total Carbohydrates: 8.2g
• Dietary Fiber: 1.3g
• Sugars: 2.1g
• Protein: 48g
• Calcium: 73mg
• Iron: 3.6mg
• Potassium: 784.9mg