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Pepper-Crusted Beef Tenderloin

 Pepper-Crusted Beef Tenderloin
A coffee-enhanced rub lends robust flavor to juicy beef tenderloin. I often prepare this recipe for my family around the holidays instead of the traditional turkey or ham. The rich mashed potato stuffing adds an extra-special touch.—Rebecca Anderson, Austin, Texas
8 ServingsPrep: 30 min. + marinating Bake: 40 min. + standing


  • 1 cup plus 2 tablespoons dry red wine or beef broth, divided
  • 1 beef tenderloin roast (2 pounds)
  • 1 large potato, quartered
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons milk
  • 4 tablespoons butter, divided
  • 2 bacon strips, cooked and crumbled
  • 1 tablespoon horseradish sauce
  • 5 garlic cloves, minced, divided
  • 1/2 teaspoon garlic salt
  • 1 tablespoon minced chives, optional
  • 3 tablespoons ground coffee
  • 1 tablespoon brown sugar
  • 1 tablespoon coarsely ground pepper
  • 1-1/4 teaspoons salt, divided
  • 1 medium onion, halved and sliced
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice


  • Pour 1 cup wine into a large resealable plastic bag; add the beef.
  • Seal bag and turn to coat; refrigerate at least 1 hour.
  • Place potato in a small saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

2 of 2

Pepper-Crusted Beef Tenderloin (continued)

Directions (continued)

  • Drain; mash with cheese, milk, 2 tablespoons butter, bacon,
  • horseradish sauce, 2 garlic cloves, garlic salt and chives if
  • desired; set aside.
  • Drain and discard marinade. In a small bowl, combine the coffee,
  • brown sugar, pepper and 1 teaspoon salt; rub over beef. Cut a
  • lengthwise slit down the center of the tenderloin to within 3/4 in.
  • of bottom. Open tenderloin so it lies flat; cover with plastic wrap.
  • Flatten to 3/4 in. thickness. Remove plastic wrap; mound potato
  • mixture over the center. Close tenderloin; tie at 2-in. intervals
  • with kitchen string. Place on a rack in a shallow roasting pan.
  • Bake, uncovered, at 425° for 40-45 minutes or until meat reaches
  • desired doneness (for medium-rare, a thermometer should read
  • 145°; medium, 160°; well-done, 170°). Remove meat to a
  • serving platter. Cover and let stand for 10 minutes.
  • Meanwhile, in a small skillet, cook onion and remaining garlic in oil
  • and remaining butter over medium heat for 15-20 minutes or until
  • onion is golden brown, stirring frequently. Stir in the lemon juice,
  • remaining wine and salt. Slice tenderloin; serve with sauce.
  • Yield: 8 servings.
Nutritional Facts: 1 serving equals 356 calories, 17 g fat (8 g saturated fat), 73 mg cholesterol, 658 mg sodium, 15 g carbohydrate, 1 g fiber, 29 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.