Beef Tenderloin Au Poivre

Submitted by southern chef in lo

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

 

• Ready In: 40mins
• Ingredients: 4
• Serves: 4

ingredients

• 1814.36 g beef tenderloin, trimmed
• 78.78 ml Dijon mustard
• 22.18 ml black peppercorns, crushed
• 22.18 ml white peppercorns, crushed

directions

1. Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine.
2. Rub meat with mustard.
3. Combine the crushed peppercorns and press evenly on the surface of meat.
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. Let stand 10 minutes before serving.

Reviews

[Acerast]

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.