Peppered Herb Beef Tenderloin with Pan Gravy
Elegant beef tenderloin rubbed with cracked peppercorns, Italian seasoning, garlic, and mustard, then roasted until rare to medium. Finished with a silky pan gravy made from pan drippings, stock, and reserved seasoning. A showstopper main course.
Ingredients
- 2 tbsp peppercorn medley, coarsely cracked
- 1 tbsp McCormick Gourmet Organic Italian Seasoning, ground
- 1 ½ tsp sea salt, ground
- 1 tsp McCormick Gourmet Organic Garlic Powder, ground
- 1 tsp McCormick Gourmet Organic Mustard Ground, ground
- 1 whole beef tenderloin, trimmed, 5 to 6 pounds
- 2 tbsp butter, unsalted
- 3 tbsp flour, all-purpose
- 2 cup beef stock
Instructions
- 1
Preheat oven to 450°F.
- 2
Mix peppercorn medley, Italian seasoning, sea salt, garlic powder, and ground mustard in a small bowl.
- 3
Reserve 2 teaspoons of seasoning mixture for the gravy.
- 4
Rub remaining seasoning mixture over the beef tenderloin.
- 5
Place beef tenderloin on a rack in a foil-lined roasting pan, folding the thin end underneath.
- 6
Roast until desired doneness, 40 to 50 minutes.
- 7
Remove from oven and let stand 15 minutes.
- 8
Meanwhile, melt butter in a medium saucepan over medium heat.
- 9
Add flour and reserved seasoning mixture to the pan.
- 10
Cook and stir for 2 minutes.
- 11
Gradually whisk in beef stock.
- 12
Bring to a boil, then reduce heat to low and simmer until thickened, 5 to 10 minutes.
- 13
Slice beef tenderloin and serve with gravy.
Tips
Fold the thin tail end of the tenderloin under itself for even cooking.
A meat thermometer ensures accurate doneness: 125°F for rare, 135°F for medium-rare.
Resting the meat allows carryover cooking and juice redistribution.
Good to Know
Cover leftover sliced beef with gravy and refrigerate up to 3 days. Reheat gently in 325°F oven.
Season and refrigerate tenderloin up to 24 hours before roasting. Bring to room temperature 30 minutes before cooking.
Slice against the grain. Spoon warm gravy over each portion. Pairs well with roasted potatoes or seasonal vegetables.
Common Mistakes
Do not skip the 15-minute rest to avoid losing juices when slicing.
Do not rush the gravy thickening to avoid lumps; whisk constantly while adding stock.
Do not exceed 50 minutes roasting to avoid overcooking expensive tenderloin.