Beef Tenderloin au Poivre

Peppercorns and mustard coat this entrée with savory goodness. Sometimes a few simple ingredients can bake into incredible results.


16 servings (serving size: about 3 ounces)

Recipe from

Oxmoor House

Nutritional Information

Calories 184
Caloriesfromfat 0.0 %
Fat 8.5 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.3 g
Carbohydrate 1.4 g
Fiber 0.4 g
Cholesterol 71 mg
Iron 3.3 mg
Sodium 180 mg
Calcium 17 mg


1 (4-pound) beef tenderloin, trimmed
1/3 cup Dijon mustard
1 1/2 tablespoons white peppercorns, crushed
1 1/2 tablespoons black peppercorns, crushed
Cooking spray


1. Preheat oven to 425°.

2. Evenly shape tenderloin by tucking small end underneath; tie with string. Rub tenderloin with mustard.

3. Combine crushed peppercorns, and press evenly over surface of tenderloin. Place on a broiler pan coated with cooking spray; bake, uncovered, at 425° for 45 minutes or until a meat thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes before slicing.

carbo rating: 1