BEEF TENDERLOIN WITH CRACKED PEPPER AND DIJON MUSTARD
This is a great holiday recipe that I made for many years.
INGREDIENTS
Peppercorns
- 2 teaspoons whole black peppercorns
- 2 teaspoons whole white peppercorns
- 2 teaspoons whole green peppercorns
- 2 teaspoons coarse salt
- 3 Tablespoons Dijon Mustard
- 2 Tablespoons butter-at room temperature
- 1 cup loosely packed fresh Italian parsley- chopped
- 1 2-pound beef tenderloin, trimmed
INSTRUCTIONS
Coarsely grind all peppercorns in a spice grinder or mortar and pestle. Transfer peppercorns to a bowl. Mix in salt.
Whisk mustard, butter, and chopped parsley in a medium bowl to blend. Rub mustard mixture all over the tenderloin. Roll tenderloin in peppercorn mixture, coating completely. (Can be prepared 1 day ahead, cover and refrigerate.)
Preheat oven to 450 degrees. Place tenderloin on a rack set in a shallow baking pan.
Roast until the meat thermometer registers 130 degrees for rare.
Transfer tenderloin to platter. Let stand for 10 minutes. Cut roast into slices. Arrange on a platter or board.
