Peppercorn-Crusted Beef Tenderloin with Roasted Potatoes and Green Beans

Transport your taste buds to a French bistro with this classic peppercorn-crusted beef tenderloin. The steak is seared to perfection, creating a zesty crust that contrasts beautifully with the tender, juicy meat. A rich, buttery pan sauce made with demi-glace and crushed peppercorns elevates the dish to elegant heights.

Paired with golden potato wedges and roasted green beans, this complete meal is surprisingly simple to prepare at home. Whether you’re celebrating a special occasion or just craving a gourmet dinner, this recipe delivers restaurant-quality results without the fuss.

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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) and adjust rack to top position. 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 15 minutes.
3. Remove baking sheet from oven. Push potatoes to one side. Toss green beans on the other side with a drizzle of oil and a pinch of salt and pepper. Return to oven and roast until veggies are browned and tender, 10-15 minutes more.
4. Meanwhile, pat beef dry with paper towels and 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, 3-6 minutes per side. Transfer to a plate and let rest 5 minutes. Wipe out pan.
5. Melt 1 tablespoon butter in the same pan over medium heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Add demi-glace, ¼ cup water and 1 teaspoon crushed peppercorns. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in remaining 1 tablespoon butter, half the chives and any resting juices from the beef. Season with salt and more peppercorns if desired.
6. Divide potatoes, green beans and beef between plates. Spoon sauce over beef. Garnish with remaining chives.

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 can I use instead of demi-glace?

You can substitute with beef broth mixed with a teaspoon of tomato paste and a splash of Worcestershire sauce.

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.