Peppercorn-Crusted Beef Tenderloin with Roasted Potatoes and Green Beans

Transport yourself to a Parisian bistro with this elegant yet approachable peppercorn-crusted beef tenderloin. The steak is seared to perfection, creating a zesty crust that pairs beautifully with the tender meat. A rich, buttery peppercorn sauce made with beef demi-glace takes it over the top.

Serve alongside crispy roasted potato wedges and tender green beans for a complete, satisfying meal. It’s a wonderful way to impress guests or treat yourself to a special dinner at home.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim green beans if needed. Halve, peel and mince shallot until you have 2 tablespoons. Place peppercorns in a zip-close bag and crush with a rolling pin or heavy pan. Thinly slice chives.
2. Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until lightly browned, about 10 minutes.
3. Remove sheet from oven. Push potatoes to one side. Toss green beans on the empty side with a drizzle of oil and a pinch of salt and pepper. Return to oven until veggies are browned and tender, 10-15 minutes more.
4. While veggies roast, pat beef dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Transfer to a plate and let rest for 5 minutes. Wipe out pan.
5. Melt 1 tablespoon butter in the same pan over medium heat. Add minced shallot and cook until slightly softened, about 1 minute. Add demi-glace, ¼ cup water (⅓ cup for 4 servings), ½ teaspoon crushed peppercorns (1 teaspoon for 4) and any resting juices from beef. Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in remaining 1 tablespoon butter (2 tablespoons for 4) and half the chives. Season with salt and more peppercorns if desired.
6. Divide potatoes, green beans and beef between plates. Top beef with sauce. Sprinkle with remaining chives and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with ribeye or sirloin steak. Adjust cooking time based on thickness.

What can I use instead of demi-glace?

You can substitute with 1 cup beef broth mixed with 1 teaspoon cornstarch, but the sauce will be less rich.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let rest 5 minutes before serving.