Peppercorn-Crusted Beef Tenderloin
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Peppercorn-Crusted Beef Tenderloin

Peppercorn-Crusted Beef Tenderloin

with Sherry Thyme Jus

Peppercorn-Crusted Beef Tenderloin with Sherry Thyme Jus


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

Total Time4 hours
Prep Time


/ serving 6 people

30 ounce

Beef Tenderloin Filets

1 ounce

Yellow Onion


5 teaspoon

Sherry Vinegar

3 unit

Beef Demi-Glace

(Contains Milk)

Not included in your delivery

1 tablespoon


1 tablespoon

Cooking Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories460 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate14 g
Sugar5 g
Dietary Fiber1 g
Protein36 g
Cholesterol130 mg
Sodium560 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.


Plastic Bag
Rolling Pin
Aluminum Foil
Large Pan
Baking Sheet



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


PREP: Meanwhile, adjust rack to middle position and preheat oven to 450 degrees. Halve, peel, and finely chop onion until you have 1 cup. Strip whole thyme sprigs from stems; roughly chop leaves until you have 1 tsp. (Save a few thyme sprigs for garnish.)


SEAR: Heat a large drizzle of oil in a large pan over medium-high heat. Working in batches, add beef to pan. 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.


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


SIMMER: Add three packets of beef demi-glace and ½ cup water to pan. Simmer, stirring, until thickened, 3-5 minutes. Remove pan from heat. Stir 3 TBSP butter into jus until melted.


FINISH: Roast beef on middle rack to desired doneness, 5-10 minutes. If necessary, reheat jus. Once beef is done, transfer to a serving platter. Drizzle with half the jus and garnish with a few remaining thyme sprigs (save some for making Classic Gravy). Serve with remaining jus on the side.

Beef is fully cooked when internal temperature reaches 145°.