Mohamed Shili This delicious Pioneer Woman Roast Beef Tenderloin is made with beef tenderloin, salted butter, whole peppercorns, Lawry’s Seasoned Salt, lemon pepper seasoning, and olive oil. It takes around 50 minutes to prepare and serves 6-8 people. Pair your Roast Beef Tenderloin with roasted vegetables, mashed potatoes, Orzo Salad With Cucumber, and creamy horseradish sauce.
To make this Roast Beef Tenderloin, Ree Drummond seasons the meat generously with Lawry’s Seasoned Salt and lemon pepper, sears it in olive oil and butter, then roasts it with crushed peppercorns until perfectly tender.
Besides her Roast Beef Tenderloin, Pioneer Woman has also delicious recipes like Zucchini Lasagna and Sirloin Steak Recipe that I’m sure you will enjoy.
Pioneer Woman Beef Tenderloin Ingredients
- 1 whole beef tenderloin (butt), 4 to 5 pounds
- 4 tablespoons salted butter, or more to taste
- 1/3 cup whole peppercorns, more or less to taste
- Lawry’s Seasoned Salt (or your favorite salt blend)
- Lemon pepper seasoning
- Olive oil
How To Make Pioneer Woman Beef Tenderloin
- Preheat the Oven: Set your oven to 475°F.
- Prepare the Tenderloin: Rinse the meat well. Trim away some fat to remove the silvery cartilage underneath. Use a sharp knife for this. Remember, keep some fat for flavor.
- Season the Meat: Generously sprinkle Lawry’s Seasoned Salt and lemon pepper seasoning on both sides of the tenderloin. Rub the seasonings in with your fingers.
- Crush Peppercorns: Put the peppercorns in a zip-top bag. Smash them using a mallet, hammer, or a heavy can. Set aside.
- Sear the Tenderloin: Heat olive oil in a heavy skillet until it’s smoking. Sear the tenderloin in the pan, adding a couple of tablespoons of butter. Brown each side for a minute or two.
- Roast the Tenderloin: Transfer the tenderloin to a wire rack over a baking sheet. Sprinkle and press the crushed peppercorns onto the meat. Add several tablespoons of butter on top. Insert a meat thermometer lengthwise into the meat. Roast in the oven until the internal temperature is just under 140°F, about 15 to 20 minutes. Keep an eye on the thermometer to avoid overcooking.
- Rest the Meat: Let the tenderloin stand for about 10 minutes before slicing. This helps the meat relax and reabsorb juices.
- Serve: Optionally, spoon the olive oil/butter juices from the skillet over the meat for extra flavor.
What To Serve With Roast Beef Tenderloin
Serve roast beef tenderloin with sides like roasted vegetables, mashed potatoes, or a fresh salad. Creamy horseradish sauce or a red wine reduction also complement the rich flavors of the beef.
How To Store Roast Beef Tenderloin
In The Fridge:
Store roast beef tenderloin in an airtight container in the fridge. It will stay fresh for up to 3-4 days. Ensure it’s cooled to room temperature before refrigerating.
In The Freezer:
Wrap the roast beef tenderloin tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It can be frozen for up to 2-3 months.
How To Reheat Roast Beef Tenderloin
To reheat, place the tenderloin in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 10-15 minutes. Check to ensure it’s heated through but not overcooked.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Crockpot French Onion Soup
- Pioneer Woman Baked Chicken Breast
- Pioneer Woman Swiss Steak Recipe
Pioneer Woman Beef Tenderloin
Description
This delicious Pioneer Woman Roast Beef Tenderloin is made with beef tenderloin, salted butter, whole peppercorns, Lawry’s Seasoned Salt, lemon pepper seasoning, and olive oil. It takes around 50 minutes to prepare and serves 6-8 people. Pair your Roast Beef Tenderloin with roasted vegetables, mashed potatoes, Orzo Salad With Cucumber, and creamy horseradish sauce.
Pioneer Woman Beef Tenderloin Ingredients
How To Make Pioneer Woman Beef Tenderloin
- Preheat the Oven: Set your oven to 475°F.
- Prepare the Tenderloin: Rinse the meat well. Trim away some fat to remove the silvery cartilage underneath. Use a sharp knife for this. Remember, keep some fat for flavor.
- Season the Meat: Generously sprinkle Lawry’s Seasoned Salt and lemon pepper seasoning on both sides of the tenderloin. Rub the seasonings in with your fingers.
- Crush Peppercorns: Put the peppercorns in a zip-top bag. Smash them using a mallet, hammer, or a heavy can. Set aside.
- Sear the Tenderloin: Heat olive oil in a heavy skillet until it’s smoking. Sear the tenderloin in the pan, adding a couple of tablespoons of butter. Brown each side for a minute or two.
- Roast the Tenderloin: Transfer the tenderloin to a wire rack over a baking sheet. Sprinkle and press the crushed peppercorns onto the meat. Add several tablespoons of butter on top. Insert a meat thermometer lengthwise into the meat. Roast in the oven until the internal temperature is just under 140°F, about 15 to 20 minutes. Keep an eye on the thermometer to avoid overcooking.
- Rest the Meat: Let the tenderloin stand for about 10 minutes before slicing. This helps the meat relax and reabsorb juices.
- Serve: Optionally, spoon the olive oil/butter juices from the skillet over the meat for extra flavor.
