Sweet Black Pepper Whole Beef Tenderloin Roast

Featured image of whole sliced beef tenderloin.

5 from 4 votes

Sweet Black Pepper Whole Beef Tenderloin Roast

Sweet Black Pepper Whole Beef Tenderloin Roast is tied and seasoned with plenty of crushed black pepper and glazed with a sweet soy sauce. It is perfect for special occasion, especially Christmas and Easter!

Course Main Dish

Cuisine American

Keyword Beef Tenderloin Roast

Prep Time 15

Cook Time 51

Resting Time 10

Total Time 1 16

Servings

Calories 386kcal

Author Shelby Law Ruttan

Equipment

Ingredients

For the Roast:

3½ pounds whole beef tenderloin roast
2 tablespoon black peppercorns , coarsely ground
1 tablespoon Himalayan salt

For the Glaze

¼ cup Brown Sugar
2 tablespoons vinegar
2 tablespoons soy sauce

Instructions

Preheat oven to 450.
Trim and tie whole tenderloin roast with kitchen twine.
Season beef with salt and freshly cracked black pepper and transfer tenderloin to the roasting rack.
Place tenderloin roast in oven and roast for 15 minutes.
While the tenderloin is searing, in a small bowl, mix together brown sugar, vinegar, and soy sauce. Set aside.
When searing is complete, turn heat down to 325 degrees F, Remove roast from oven and using a silicone brush, coat liberally with glaze.
Return roast to the oven and continue roasting about 20-25 minutes (you can use the roast perfect app here), until roast registers 130 degrees F (for Medium rare) or 140 degrees F (for Medium) using an instant read meat thermometer.
Remove roast from oven and transfer to a carving board. Tent roast with foil and let roast rest at room temperature for 10 minutes.
Temperature after resting should be 135 degrees F (Medium rare) or 145 degrees F (Medium doneness)
Slice and serve.

Video

Notes

Use golden monkfruit in place of brown sugar to reduce carb count to 1 net carb per serving and make this recipe keto friendly.

Nutrition