Ingredients for Beef Tenderloin Au Poivre
- 1 beef tenderloin
- 2 tablespoons Dijon mustard
- 2 tablespoons black peppercorns
- White peppercorns (not specified in recipe)
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How to Make Beef Tenderloin Au Poivre
- Preheat oven to 425°F (220°C).
- Evenly shape the tenderloin by tucking the small ends underneath and tie with kitchen twine. This ensures even cooking.
- Spread 2 tablespoons of Dijon mustard evenly over the entire surface of the tenderloin.
- In a small bowl, coarsely crush 2 tablespoons of black peppercorns. Press the crushed peppercorns firmly onto the mustard-coated tenderloin, ensuring complete coverage.
- Place the tenderloin on a rack set inside a shallow roasting pan. This allows for even airflow and browning.
- Bake uncovered for 25-35 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Cooking time will depend on the thickness of your tenderloin.
- Remove from oven and let the tenderloin rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
0g
Fat
166g
Carbs
1g
