Peppered Tenderloin Roast With Burgundy Gravy
A flavorful beef tenderloin roast coated with cracked black pepper and roasted to perfection, served with a rich Burgundy wine gravy. Perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a cup, mix cracked black pepper, olive oil, and salt.
- Rub the mixture all over the beef tenderloin.
- Place the tenderloin on a rack in a large roasting pan.
- Roast the tenderloin for 50 minutes or until a meat thermometer reaches 140°F or to desired doneness.
Tips & Substitutions
For a more intense flavor, consider marinating the tenderloin in the olive oil and cracked black pepper mixture for a few hours or overnight. If you prefer a different spice profile, try substituting the black pepper with crushed red pepper for a kick. To achieve the perfect doneness, use a meat thermometer and remove the roast when it reaches 135°F for medium-rare.
Serving Suggestions
Serve the peppered tenderloin roast sliced thinly, drizzled with the rich Burgundy gravy. It pairs beautifully with roasted vegetables or creamy mashed potatoes. For a complete meal, consider serving a fresh salad on the side or browsing more American recipes that complement the flavors of this dish.
Storage & Reheating
Leftover tenderloin should be wrapped tightly in plastic wrap or aluminum foil and stored in the refrigerator for up to 3 days. To reheat, slice the tenderloin and warm it gently in a skillet over low heat, adding a splash of vegetable broth to maintain moisture. Alternatively, use the microwave in short intervals to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Peppered Tenderloin Roast With Burgundy Gravy contains roughly 477 calories, with 5g protein, 5g carbohydrates, and 48g fat. It is a good source of iron (12% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1055mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
While the tenderloin is the preferred cut for its tenderness, you can substitute it with a ribeye or sirloin roast. Adjust the cooking time as these cuts may require longer to reach the desired doneness. Keep an eye on the internal temperature to ensure perfect results.
What can I use instead of dry red wine?
If you prefer not to use wine, you can substitute it with additional vegetable broth and a splash of red wine vinegar for acidity. This will mimic the depth of flavor that wine adds to the gravy without the alcohol content.
How do I know when the roast is done?
The best way to check the doneness of the roast is to use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F, while 140°F will yield medium. Remember to let the roast rest for at least 10 minutes before slicing to allow the juices to redistribute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).