Peppercorn Beef Tenderloin
- Yield 6 to 8 servings
A delicious peppercorn-encrusted beef tenderloin perfect of holiday meals.
- 1 -- (3- to 4-pound) beef tenderloin
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons green peppercorns, drained
- 3 tablespoons coarsely ground 5-peppercorn blend (see below), divided
- 8 large sage leaves
- 2 tablespoons unsalted butter, softened
- -- Salt to taste
- 4 -- bay leaves
- Slice the beef lengthwise through two-thirds of the thickness. Spread the beef out and flatten slightly with a meat pounder. Spread the mustard in a thin layer over the cut open side of the beef. Sprinkle with the green peppercorns and slightly press the green peppercorns into the beef. Sprinkle with 1 tablespoon 5-peppercorn blend. Place the sage leaves in a row down the vertical center of the beef. Roll the beef into its original shape and secure with kitchen twine at 4 evenly spaced places. Rub the outside of the beef with the butter and press 2 tablespoons 5-peppercorn blend into the buttered surface of the beef. Season with salt.
- Arrange the beef seam side down in a shallow roasting pan. Slide a bay leave under each of the butcher's twine ties on the top of the beef. Bake at 425F for 45 to 55 minutes. Let stand for 10 minutes before carving. Discard the bay leaves. Cut away the butcher's twine and slice the beef. Serve with the pan drippings spooned on top.
- To prepare the 5 peppercorn blend: Mix equal parts of green peppercorns, black peppercorns, white peppercorns, pink peppercorns and whole allspice in a peppermill.
Recipe reprinted with permission from The Junior League of Annapolis’s A Thyme to Entertain (The Junior League of Annapolis, Inc., 2007).