HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPeppercorn Crusted Beef Tenderloin
Peppercorn-Crusted Beef Tenderloin

Peppercorn-Crusted Beef Tenderloin

with Sherry Thyme Jus

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Allergens:Tree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Cooking difficultyEasy

serving 6 people

Ingredientsarrow down iconarrow down icon

serving 6 people

1 tablespoon

Tricolored Peppercorns

(ContainsTree Nuts)

6 unit

5-oz Beef Tenderloin

1 unit

Yellow Onion

1 teaspoon


5 teaspoon

Sherry Vinegar

3 unit

Beef Demi-Glace


Not included in your delivery

3 tablespoon



1 tablespoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon

Place peppercorns in a zip-close bag; crush using a rolling pin or heavy-bottomed pan until finely ground. Pat beef dry with paper towels and season all over with plenty of salt and as many crushed peppercorns as you like. Cover and refrigerate at least 1 hour before cooking.


Meanwhile, preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and finely chop onion until you have 1 cup. Strip thyme leaves from stems; discard empty stems and roughly chop leaves until you have 1 tsp. (Save remaining thyme sprigs for garnish.)


Heat a large drizzle of oil in a large pan over medium-high heat. Working in batches, add beef to pan and cook until browned, 2-4 minutes per side (it’ll finish cooking in step 6). Transfer to a baking sheet and set aside. Remove pan from heat to cool for 1-2 minutes. Wipe out pan.


Heat a drizzle of oil in same pan over medium heat. Add onion and season with salt and pepper. Cook, stirring, until softened, 5-6 minutes. Add chopped thyme and cook until fragrant, 30 seconds. Add vinegar and cook, stirring, until liquid evaporates, 1-2 minutes.


Add demi-glace and ½ cup water to pan. Simmer, stirring, until thickened, 3-5 minutes. Remove pan from heat. Stir 3 TBSP butter into sauce until melted.


Transfer baking sheet with beef to oven. Roast to desired doneness, 5-10 minutes. If necessary, reheat sauce. Once beef is done, transfer to a serving platter. Drizzle with half the sauce and garnish with remaining thyme sprigs. Serve with remaining sauce on the side.