Peppercorn Beef TenderloinReport Violation
1 beef tenderloin (3 to 4 pounds), trimmed
¼ cup Dijon mustard
1 tablespoon herbs de Provence
1 tablespoon minced garlic
1 tablespoon freshly ground black pepper, divided
1 tablespoon freshly ground green pepper, divided
1 tablespoon freshly ground white pepper, divided
2 tablespoons butter, room temperature
- Preheat oven to 425 degrees.
- Using a sharp knife, make a cut lengthwise down the center of the tenderloin through two thirds of the thickness. Spread the meat open and flatten slightly with a meat pounder.
- Mix together the garlic, mustard, and herbs de Provence. Spread in a layer over the opened tenderloin. Sprinkle with half the ground peppers and shape the tenderloin back to its original shape, tying with kitchen string.
- Rub the outside with the butter and sprinkle with salt and remaining ground peppers. Place seam side down in a shallow roasting pan and roast for 45 to 55 for rare. Let stand 10 minutes before carving. Cut away strings and slice meat. Serve with the pan juices.
photo by TheBusyBrain