BEEF TENDERLOIN WITH FIVE PEPPERCORNS

By jarren

Ingredients

• 1 beef tenderloin (3 to 4 pounds), fat trimmed
• 3 tablespoons Dijon-style mustard
• 1-1/2 tablespoons green peppercorns(packed in water), drained
• 3 tablespoons coarsely ground 5-peppercorn blend
• 8 fresh large sage leaves
• 2 tablespoons unsalted butter, room temperature
• Salt, to taste
• 4 bay leaves

Details

Servings 6
Preparation time 15mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 425 degrees F.

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.

Spread the mustard in a thin layer over the open tenderloin. Scatter the green peppercorns evenly over the open meet and press into the meat lightly with your hands. Sprinkle 1 tablespoon of the peppercorn blend evenly over the open meat. Place the sage leaves in a row down the center.

Shape the tender going back to its original shape and tie closed at several places. Rub of the outside of the tenderloin with butter. Press the remaining peppercorn blend on the outside surface of the tenderloin and sprinkle with salt to taste. Place seam side down in a shallow roasting pan and slip the bay leaves underneath the strings on the top of the roast.

Roast the meat for 45 to 55 minutes for rare meat. Let stand 10 minutes before carving. Cut away the strings and slice the meat served with a bit of the pan juices spooned over the slices.