Martha Stewart’s Pepper-Crusted Beef Tenderloin

Not many people go all out for the holidays like Martha Stewart does. You can’t really go wrong with her recipes because they’re time-tested and classic. This recipe is no exception. The peppery coating, quick sear, and finish in the oven ensure tender, flavorful results.

This is a total knockout recipe with our dry-aged tenderloin. Make sure you place an order with us as soon as you can because we always run out of this cut.

Serves 8


  • 1 tablespoon whole black peppercorns, crushed
  • Coarse salt
  • 2 teaspoons sugar
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 tablespoon extra-virgin olive oil
  • 1 center-cut beef tenderloin (about 2 1/2 pounds)


Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.

Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side.

Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing.

Recipe adapted from: