Beef Tenderloin With Mustard And Peppercorns Recipe

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

How to Make Beef Tenderloin With Mustard And Peppercorns

1. Preheat oven to 425°F (220°C).
2. Using a sharp knife, carefully cut the beef tenderloin lengthwise down the center, about 2/3 of the way through.
3. Gently open the tenderloin and pound lightly with a meat mallet to slightly flatten (about 1/2 inch thickness).
4. 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.
5. Sprinkle 1 teaspoon of coarse ground peppercorn blend over the peppercorns.
6. Place 4-5 fresh sage leaves down the center of the tenderloin. Tie the tenderloin back together securely using kitchen twine.
7. Sprinkle the outside of the tenderloin with the remaining 1 teaspoon of coarse ground peppercorn blend and 1 teaspoon of sea salt.
8. Reshape the tenderloin and place it seam-side down in a shallow roasting pan.
9. Tuck 2 bay leaves underneath the twine.
10. 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.
11. 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.