Peppered Beef Tenderloin with Bacon-Onion Jam

Cooking Guides

Prep Time: 20 minutes | Cook Time: 60 minutes | Servings: 6–8

Ingredients

Peppered Beef Tenderloin

  • 2 tablespoons black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon smoked paprika
  • 1 tablespoon dill seeds
  • 2 tablespoons vegetable oil, plus more for the grill
  • 1 beef tenderloin (4 to 4 1/2 pounds)
  • Kosher salt
  • Flaky sea salt, for serving

Bacon-Onion Jam

  • 4 thick-cut bacon slices, chopped
  • 2 large sweet onions (such as Vidalia), thinly sliced
  • 1 cup lager beer
  • 1/3 cup apple cider vinegar
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons roughly chopped fresh thyme

Instructions

  1. Preheat a grill to medium heat.
  2. Place the peppercorns and coriander seeds in a plastic bag and crush them with a mallet or small skillet. Transfer to a bowl and mix in the mustard seeds, smoked paprika, and dill seeds.
  3. Rub the tenderloin with vegetable oil and season generously with kosher salt. Coat the beef thoroughly with the pepper-spice mixture and set aside.
  4. Make the Bacon-Onion Jam: In a large nonstick skillet, cook the chopped bacon over medium-high heat until crisp, about 7 minutes. Transfer to a plate, reserving 2 tablespoons of the bacon drippings.
  5. Add the sliced onions to the skillet, season with salt, and cook for 5 minutes until slightly softened.
  6. Add the beer, apple cider vinegar, and brown sugar. Bring to a simmer, then reduce heat to low and cook for about 30 minutes, stirring occasionally, until the liquid is absorbed and the onions are very soft.
  7. Stir in the cooked bacon and fresh thyme. Remove from heat and set aside.
  8. Brush the grill grates with oil. Grill the tenderloin, turning occasionally, until well-marked, about 15 minutes.
  9. Lower the heat to medium-low, cover the grill, and continue cooking—turning occasionally—until the internal temperature reaches 125°F for medium-rare, about 15 more minutes.
  10. Transfer the tenderloin to a cutting board and rest for 10 minutes.
  11. Slice the beef, sprinkle with flaky sea salt, and serve with generous spoonfuls of the bacon-onion jam.

Serving Tip

Pair this tenderloin with roasted potatoes, creamy polenta, or grilled vegetables to complement the sweet and smoky jam.

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