Holiday Roast Beef Tenderloin with Cracked Black Pepper Rub

Published on
December 14, 2023
Is there a Holiday dish more showstopping than Beef Tenderloin? This roast is seared with Cracked Black Pepper Rub on the outside then rubbed with butter, Dijon and a touch more Cracked Black Pepper rub before roasting. The result is a flavorful crust with a tender, lean interior cooked to your preferred level of pink.
Cracked Black Pepper Rub Holiday Roast Beef Tenderloin
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4 to 5 lb. Beef tenderloin, trimmed, cut in two pieces and tied.

3 Tablespoons Cracked Black Pepper Rub, divided

2 tbsp olive oil

4 Tablespoons butter, softened

1 teaspoon Dijon mustard


1.Tie roast with twine and season all over with 2 Tablespoons of Cracked Black Pepper Rub and leave in fridge, uncovered overnight. Overnight is not necessary, but helps to give the tenderloin a great crust.

2. Remove from fridge and leave out for up to 2 hours prior to cooking, to come to room temperature.

3.Preheat oven to 425 degrees F.

4.Place oil in a large oven safe skillet and heat over medium-high heat. Sear the beef tenderloin on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.

5. Meanwhile combine the softened butter, Dijon and remaining Cracked Black Pepper Rub in a small dish and mix. Slather the seared tenderloin with the butter mixture and then insert a probe thermometer.  Place oven safe skillet in preheated oven. Roast until desired internal temperature is reached, about 20 to 25 minutes. *see notes for temperatures.

6.Remove tenderloin from oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into 1" slices.

Notes: Internal Temperature Guide:

  • RARE – 115°F - 120°F
  • MEDIUM RARE – 120°F - 125°F
  • MEDIUM – 130°F - 135°F

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