"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Peppered Beef Tenderloin Recipe

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This recipe for Peppered Beef Tenderloin, by , is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John & Cindy Evans
Added: Friday, October 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. whole black peppercorns
2 tsp. whole white peppercorns
2 tsp. whole green peppercorns
2 tsp. coarse salt
3 T. Dijon mustard
2 T. butter, room temperature
1 cup fresh Italian parsley, chopped, loosely packed
1 3 lb beef tenderloin, trimmed
Peppercorn sauce
Mustard and horseradish sauce

Directions:
Directions:
Coarsely grind all peppercorns in spice grinder or blender. Transfer peppercorns to bowl. Mix in salt. Whisk mustard, butter and 1 cup chopped parsley in medium bowl to blend. Rub all over tenderloin. Roll tenderloin in peppercorn mixture, coating completely. Preheat oven to 450. Place tenderloin on rack set in shallow baking pan. Roast until meat thermometer inserted in center register 130 for rare, about 35 minutes. Transfer roast to platter. Let stand 10 minutes. Cut roast into slices, arrange on platter and surround with parsley. Serve with either a peppercorn, mustard or horseradish sauce.

Number Of Servings:
Number Of Servings:
6

 

 

 

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