Peppercorn-Crusted Beef Tenderloin with Roasted Potatoes and Green Beans

Transport your dinner table to a Parisian bistro with this elegant yet approachable peppercorn-crusted beef tenderloin. The steak gets a bold, zesty crust from crushed black peppercorns, then is seared to perfection and finished with a luscious pan sauce made from beef demi-glace and butter. It’s a dish that feels special enough for a celebration but simple enough for a weeknight.

Alongside the steak, we serve golden roasted potato wedges and green beans, all cooked on one sheet pan for easy cleanup. The creamy, peppery sauce ties everything together, making every bite unforgettable. Whether you’re impressing guests or treating yourself, this recipe is sure to become a favorite.

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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. Adjust oven rack to top position (top and bottom for 4 servings) and preheat to 425°F. 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 large drizzle of oil and a generous pinch of salt and pepper. Roast on top rack until lightly browned, about 10 minutes (you’ll add green beans later).
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. (For 4 servings, leave potatoes roasting and add green beans to a second sheet; roast on bottom rack.) Return to oven until vegetables are browned and tender, 10-15 minutes more.
4. Meanwhile, 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. Turn off heat; transfer beef to a plate and let rest for 5 minutes. Wipe out the pan.
5. Melt 1 tablespoon butter in the same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened, 1-2 minutes. 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 another 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. Spoon sauce over beef. 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, but adjust cooking time accordingly.

What if I don't have demi-glace?

You can use beef broth plus a splash of red wine, but the sauce will be less rich.

Can I make this dairy-free?

Replace butter with a dairy-free alternative or use olive oil, though the sauce will be slightly different.