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The holiday season is here and I am back with an all-new Thyme Crusted Beef Tenderloin Au Poivre that is sure to impress your guests when hosting this season. Perfectly seasoned and cooked tenderloin with a creamy, peppery sauce on top? What more could you want?
While I love all the traditions that the holiday season brings, there’s nothing like getting your loved ones gathered around the table for an extra special meal. And since this is not something that happens often, why not make the menu extra special? To me, that usually means a beautiful beef tenderloin recipe. While my Herb-Crusted Beef Tenderloin with Horseradish Sauce is another delicious option, this Thyme Crusted Beef Tenderloin Au Poivre is a must-try.
With just a few ingredients, you will have a deliciously seasoned tenderloin that you will sear up to get a nice crust on it then place in the oven to bake to your desired temperature. While the tenderloin rests, you’ll make the au poivre sauce that adds a delicious creaminess and pepperiness to the tenderloin. Your guests will be so impressed and never guess that the entire recipe took less than an hour to make!
Thyme Crusted Beef Tenderloin Au Poivre Ingredients:
- Extra Virgin Olive Oil
- Dijon Mustard
- Fresh Thyme
- Beef Tenderloin
- Kitchen Twine: Not an “ingredient” but a must!
- Kosher salt
- Coarse Black Pepper, Plus Whole Peppercorns
- White Wine
- Butter: Use vegan butter to keep this dairy-free!
- Shallot
- Garlic Cloves
- Sherry Vinegar
- Low-Sodium Beef Broth
- Unsweetened Full-Fat Coconut Milk
Step-by-Step:
Make the Herb Mixture:
To start, combine the olive oil, Dijon mustard, and roughly chopped thyme. Set aside.
Prepare the Beef Tenderloin:
Next, preheat the oven to 425℉. Then prepare the tenderloin by cutting it in half crosswise so you have two shorter pieces. This way it will fit in your skillet! Next, if your butcher did not already secure the tenderloin with twine, do so now.
Season and Sear the Tenderloin:
Pat the tenderloin dry and season all over with salt and pepper. In a large oven-safe skillet over medium heat, add olive oil. Once the oil is hot, place one of the tenderloin halves into the skillet. Brown each side, about 3 minutes per side. Remove from skillet and set aside while you brown the other tenderloin. Once both tenderloins are browned, turn off the heat and set the skillet aside.
Brush the Tenderloin:
Using a pastry brush, evenly distribute the herb mixture over all the sides of each tenderloin piece. Carefully place the tenderloins back into the skillet then pour the wine around the tenderloins into the skillet.
Bake the Tenderloin:
Transfer the skillet to the oven and roast for 18 to 25 minutes until you reach your desired doneness, flipping the tenderloin halfway through the cooking time. Once your desired temperature is reached, remove the skillet from the oven. Transfer to a cutting board to rest for 10 minutes before slicing and serving.
While the tenderloin rests, make the au poivre sauce:
To a small saucepan over medium heat, add the butter and let melt. Once melted, add the shallot and garlic. Cook, stirring often, until the shallot is tender. Next, stir in the mustard, sherry vinegar, and broth until well combined and bring to a rapid simmer. Whisk in the coconut milk, thyme, and crushed peppercorns. Let simmer, whisking often, until the sauce has reduced by half and its thickness is similar to an alfredo sauce.
Serve and Enjoy:
Slice the steak and garnish with additional fresh thyme leaves. Serve the au poivre sauce alongside for guests to drizzle or spoon over their tenderloin.
Thyme Crusted Beef Tenderloin Au Poivre Recipe FAQs:
Any dry white wine that is not too sweet works great! I tend to use a sauvignon blanc.
A beef tenderloin is a long cut of beef that comes to a point at one end. In order to get the beef to cook evenly, tie it up and make it as uniform in shape as possible. I simply cinch the meat in two-inch intervals with kitchen twine. Depending on your butcher, they may do this for you.
To crush peppercorns, I place them in a plastic bag and then use the back of a spoon or a meat mallet to gently crush them. You want there to be some big pieces.
A great thermometer is super helpful when cooking a large cut of meat like a tenderloin! I love my Yummly Smart Thermometer and highly recommend using it and then cooking to your desired temperature. See my recipe notes for a simple temperature scale!
I hope you and your loved ones enjoy this Thyme Crusted Beef Tenderloin Au Poivre and have a wonderful holiday season!
More Holiday Recipe Ideas:
Herb-Crusted Beef Tenderloin with Horseradish Sauce: For another tenderloin option!
Caramelized Onion Scalloped Potatoes
Thyme Crusted Beef Tenderloin Au Poivre
Ingredients
For the Herb Mixture:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh thyme leaves, roughly chopped
For the Beef Tenderloin:
- 4 pound beef tenderloin (ask the butcher to trim for you if not already trimmed)
- kitchen twine
- 3 teaspoons kosher salt
- 2 teaspoons coarse black pepper
- 2 tablespoons olive oil
- ¼ cup white wine
For the Au Poivre Sauce:
- 2 tablespoons butter (sub vegan butter for dairy-free)
- ¾ cup minced shallot
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons sherry vinegar
- ½ cup low-sodium beef broth
- 1 cup unsweetened full-fat coconut milk
- 2 teaspoons finely chopped fresh thyme leaves, plus more for garnish
- 1 teaspoon black peppercorns, crushed (see note)
Instructions
Make the Herb Mixture:
- In a small bowl, mix together the olive oil, Dijon mustard and fresh thyme. Set aside.
Make the Beef Tenderloin:
- Preheat the oven to 425℉.
- Cut your tenderloin in half crosswise to make it two pieces; this helps it all fit in one skillet. Secure with kitchen twine if it is not already. See note.
- Next, pat the tenderloin dry and season all over with the salt and pepper, pressing and rubbing it into the meat.
- Place a large, oven-safe skillet over medium-high heat and add the olive oil. When the oil is shimmering, carefully place one of the tenderloin halves into the skillet. Brown each side, 2 to 3 minutes per side. Remove and set aside while you brown the other tenderloin.
- Once both tenderloins are browned, turn off the heat and set the skillet aside.
- Using a pastry brush, evenly distribute the herb mixture over all the sides of each piece of tenderloin. Carefully place the tenderloins back into the skillet then pour ¼ cup of the wine around the tenderloins in the skillet.
- Transfer the skillet to the oven and roast for 18 to 25 minutes until you reach your desired doneness (see Temperature Note below. I cooked mine Medium-Rare for reference), flipping the tenderloin halfway through (about 10 minutes into the cooking time).
- Once desired temperature is reached, remove from the oven. Transfer to a cutting board to rest for 10 minutes before slicing and serving.
Meanwhile, Make the Au Poivre:
- Heat a small saucepan over medium heat. Add the butter and let melt then add the shallot and garlic. Cook, stirring often, until the shallot is tender, 1 to 2 minutes. Stir in the mustard, sherry vinegar, and broth until well combined and bring to a rapid simmer.
- Whisk in the coconut milk, thyme, and crushed peppercorns. Let simmer (but not boil), whisking often, until the sauce has reduced by half and its thickness is similar to an alfredo sauce, about 8 minutes. Taste the sauce and add salt if needed.
To Serve:
- Slice the steak and garnish with additional fresh thyme leaves. Serve with the au poivre sauce alongside for guests to drizzle or spoon over their tenderloin as desired.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
Making this for New Eve dinner for friends. Am I able to make any of this in advance, so I am not cooking while guests are mingling? How to keep warm if so?
You can definitely make the au poivre sauce in advance so that it is just covered, and kept warm (or you can reheat it back up before serving).
But for the actual tenderloin, I would hold off and make it fresh so it stays cooked to your desired doneness.
I made this for Christmas dinner and it was absolute perfection. Everyone was still talking about how good dinner was 24 hours later! The whole family loved it. I didn’t change a thing from the recipe.
Holy YUM! We made this for our Christmas dinner and it was phenomenal. It was a huge hit with the fresh herbs and creamy sauce. Our 13 months old even devoured it (in small pieces). Thank you Alex!
This was a Christmas dinner winner. First time making this dish and it turned out perfect. I scaled the recipe for a 1+ lbs beef tenderloin and I used heavy cream in place of coconut milk. The au poivre sauce was delicious with just the right amount of pepper.
I’ve been placed in charge of the beautiful tenderloin this year (thanks, Mom). I’m scared to death of ruining this expensive cut. This recipe seems doable…….and I have had great success with so, so many of your other delicious recipes.
The oven I’ll be using has the options for convection or conventional as well as roast or bake.
Convection Bake? Convection Roast?
Conventional Bake? Conventional Roast?
Please Help!!
Hi! I believe I cooked mine on regular bake mode in this recipe. No matter which way you decide, I highly recommend a good meat thermometer! If you can get a Yummly Smart Thermometer in time, I recommend that but any thermometer will be super helpful with this. You will do great!
Made (half) the recipe for dinner last night and served it with a parsnip/celeriac/potato mash and Brussel sprouts. Delicious! The sauce brought it all together!
This looks insane Alex and adding to our Xmas menu! What substitute would you recommend for coconut milk? I’m not the biggest fan. Would heavy cream or nutpods original work? Thanks!!
I have the same question. This recipe looks outrageous but I don’t like coconut milk, is there an alternative?
Heavy Whipping Cream is great!
I only had a little bit of coconut milk and used heavy cream for the rest and it was still really nice!!