"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Beef Tenderloin au Poivre Recipe

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This recipe for Beef Tenderloin au Poivre, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cousin Michele
Added: Wednesday, May 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 to 4 lbs. beef tenderloin (trimmed of fat)
1/3c. Dijon mustard
1/2c. ground black peppercorns (or mutli-colored if preferred)

Directions:
Directions:
Preheat oven to 425F.
Rub Tenderloin generously all over with mustard and spread peppercorns evenly all over the meat and press them gently.
Place meat in a roasting pan and cook for 45 minutes or longer for desired doneness.
Before serving let stand for 5 minutes, drizzle with butter and serve.

 

 

 

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