Thyme Crusted Beef Tenderloin Au Poivre
Dairy-Free (if modified)
Servings: 8
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
Beef Tenderloin Note: 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.
Crushed Peppercorns: 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 still.
Temperature Scale:
Rare: 125℉
Medium Rare: 135℉
Medium: 145℉
Medium Well: 155℉