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Pink Peppercorn Crusted Beef Tenderloin

Pink Peppercorn Crusted Beef Tenderloin

20 min
1 hour

1-3 pound beef tenderloin

2 tablespoons pink peppercorns, coarsely ground

1 1/2 tablespoons Kosher salt

4 tablespoons unsalted butter, softened

1/8 teaspoon ground nutmeg

Butcher's Twine

Balsamic Shallot Marmalade

1/3 cup organic olive oil

4 shallots, thinly sliced

1/2 cup dark brown sugar

3/4 cup organic balsamic vinegar

1/4 teaspoon dried sage


Preheat oven to 300°F.

In a small bowl, combine butter, peppercorns, salt and nutmeg, and combine into a thick paste.

Tuck the tail end of the tenderloin under and tie with twine at 2" intervals down the length of the tenderloin.

Rub the beef with the prepared peppercorn paste, covering the entire piece of meat.

Place in a shallow roasting pan and cook until a thermometer reads 120°F for rare, and 125°F for medium rare (about 25-30 minutes).

Allow to rest 15 minutes before slicing and serving while you prepare the marmalade.

Balsamic Shallot Marmalade

Heat olive oil in a sauce pan over medium heat, then add the shallots and cook until translucent, about 5 minutes.

Turn the heat down to medium-low, then add the balsamic vinegar, brown sugar and sage.

Cook the mixture for 10 minutes, until the vinegar has reduced by at least half, and then mixture resembles a jam-like consistency.

Remove from the heat and allow to slightly cool, then serve with the sliced beef tenderloin.