Pink Peppercorn and Smoked Salt Tenderloin Roast recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Pink Peppercorn and Smoked Salt Tenderloin Roast

Serves 4 - 6


  • 1 (3-pound) Certified Angus Beef ® tenderloin roast
  • 1 teaspoon pink peppercorns
  • 1 teaspoon coarsely ground green peppercorns
  • 1 teaspoon smoked salt
  • 1 teaspoon kosher salt
  • 1 teaspoon olive oil


  1. Place pink peppercorns in a heavy-duty zip top bag, place on a cutting board and crack with meat mallet or rolling pin. Combine crushed pink peppercorns with green pepper, smoked and kosher salts. Rub tenderloin with olive oil and liberally apply rub. Cover and refrigerate for at least one hour; overnight preferred.
  2. Preheat oven to 450°F and place tenderloin roast in a roasting pan or on a wire rack in a sheet pan; roast for 15 minutes. Reduce heat to 325°F, roast for an additional 30 minutes until roast reaches an internal temperature of 125°F for medium rare doneness.
  3. Allow roast to rest for at least 10 minutes before slicing.


Roasting - Certified Angus Beef® brand
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