Beef Tenderloin Au Poivre

1. 1

   Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine.

2. 2

   Rub meat with mustard.

3. 3

   Combine the crushed peppercorns and press evenly on the surface of meat.

4. 4

   Place on rack in shallow pan and bake uncovered at 425u00b0F until the meat thermometer inserted in thickest part reads 145u00b0F for medium rare or 160F for medium.

5. 5

   Let stand 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.