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Grilled Beef Tenderloin with Black Pepper Rub

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  • Prep 35 min
  • Total 1 hr 50 min
  • Servings 10
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Nothing says "special occasion" like Beef Tenderloin, and this recipe offers a zesty spin on the classic technique of steak au poivre.
By Andi Bidwell
Updated Mar 6, 2013
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  • 1 whole beef tenderloin (3 1/2 to 4 lb), trimmed
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1/4 cup coarse ground black pepper


  • 2 tablespoons butter
  • 1/2 cup finely chopped shallots
  • 2 cups Progresso™ beef-flavored broth (from 32-oz carton)
  • 2 teaspoons chopped fresh thyme leaves
  • 1/4 teaspoon pepper
  • 3 tablespoons brandy
  • 4 teaspoons cornstarch
Make With
Progresso Broth


  • 1
    With sharp knife, trim off excess fat and sliver skin from beef tenderloin. Fold narrow end of beef under to approximate thickness of remaining tenderloin. Tie folded end with butcher’s twine or heavy cotton string; continue to tie every 2 to 3 inches to hold shape. Pat beef dry with paper towels.
  • 2
    Brush beef with oil; sprinkle with salt. Rub 1/4 cup pepper evenly over beef. Wrap beef with plastic wrap; let stand 30 minutes at room temperature.
  • 3
    Heat gas grill for indirect cooking. If grill has temperature gauge, try to maintain temperature between 325°F to 350°F.
  • 4
    Place beef on heated side of grill; cook 2 to 3 minutes on all sides or until browned.
  • 5
    Move beef to unheated side of grill. Insert meat thermometer into center of narrower end of beef. Cover grill; cook over indirect heat 30 to 40 minutes or until thermometer reads 135°F for medium-rare. If thickest part of beef has not reached 130°F to 135°F, it may be necessary to cut beef in half and leave thickest part on grill for 8 to 10 minutes longer.
  • 6
    Remove beef from grill; place on carving platter. Cover with foil; let stand 15 to 20 minutes. Temperature will rise about 10°F during stand time.
  • 7
    Meanwhile, in 12-inch heavy skillet, melt 2 tablespoons butter over medium heat. Add shallots; sauté until soft, about 3 minutes. Stir in broth, thyme and 1/4 teaspoon pepper.
  • 8
    In small bowl, mix brandy and cornstarch until smooth. Stir into shallot mixture. Increase heat to medium-high; heat to boiling, stirring constantly, about 1 minute. To serve, remove twine and cut beef into 1/2-inch slices. Serve with sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    Insert the thermometer into the narrow end of the beef tenderloin so that it won’t be overcooked while waiting for the thicker part to reach temperature.
  • tip 2
    The beef stands at room temperature for 30 minutes before grilling to absorb more pepper flavor and allow the beef to cook more evenly.
  • tip 3
    Steak au Poivre is a classic French recipe for steak which is covered with coarsely ground pepper before it is sautéed or broiled. It is usually served with melted butter or a simple sauce made with the pan drippings.


Nutrition Facts are not available for this recipe
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