Ingredients for Beef Tenderloin With Mustard And Peppercorns
- 1 (2-3 pound) beef tenderloin
- Dijon Mustard
- Green Peppercorns
- Fresh Sage Leaves
- 1 teaspoon sea salt
- 2 bay leaves
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How to Make Beef Tenderloin With Mustard And Peppercorns
- Preheat oven to 425°F (220°C).
- Using a sharp knife, carefully cut the beef tenderloin lengthwise down the center, about 2/3 of the way through.
- Gently open the tenderloin and pound lightly with a meat mallet to slightly flatten (about 1/2 inch thickness).
- Spread 2 tablespoons of Dijon mustard evenly over the tenderloin. Sprinkle 1 tablespoon of coarsely cracked black peppercorns over the mustard, pressing gently into the meat.
- Sprinkle 1 teaspoon of coarse ground peppercorn blend over the peppercorns.
- Place 4-5 fresh sage leaves down the center of the tenderloin. Tie the tenderloin back together securely using kitchen twine.
- Sprinkle the outside of the tenderloin with the remaining 1 teaspoon of coarse ground peppercorn blend and 1 teaspoon of sea salt.
- Reshape the tenderloin and place it seam-side down in a shallow roasting pan.
- Tuck 2 bay leaves underneath the twine.
- Roast for 30-50 minutes, or until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare, or your desired doneness.
- Remove from oven and let rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
83g
Carbs
0g
