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    You are in: Home / Recipes / Beef Tenderloin Au Poivre Recipe
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    Beef Tenderloin Au Poivre

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    southern chef in louisiana's Note:

    This is quick and easy--only 4 ingredients. It is also elegant. Cook this easy dish when you want to impress someone.

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    Units: US | Metric


    1. 1
      Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine.
    2. 2
      Rub meat with mustard.
    3. 3
      Combine the crushed peppercorns and press evenly on the surface of meat.
    4. 4
      Place on rack in shallow pan and bake uncovered at 425°F until the meat thermometer inserted in thickest part reads 145°F for medium rare or 160F for medium.
    5. 5
      Let stand 10 minutes before serving.

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    • on January 02, 2005


      Divine! The simple seasoning with the Dijon and peppercorns enhanced the flavor of the beef. The cooking instructions were clear and helped me to cook it to the degree of "doneness" that we prefer. Actually, the children like their meat medium-well so, by leaving the small end "untucked" I was able to cook it as such, as well as cook the larger end to medium rare. Everyone was happy! Thanks for a lovely recipe I will certainly use again.

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    Nutritional Facts for Beef Tenderloin Au Poivre

    Serving Size: 1 (477 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1142.4
    Calories from Fat 749
    Total Fat 83.3 g
    Saturated Fat 33.3 g
    Cholesterol 385.5 mg
    Sodium 462.7 mg
    Total Carbohydrate 3.1 g
    Dietary Fiber 1.5 g
    Sugars 0.2 g
    Protein 90.2 g

    The following items or measurements are not included:

    white peppercorns

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