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Beef Tenderloin au Poivre

Yield 16 servings (serving size: about 3 ounces)
Peppercorns and mustard coat this entrée with savory goodness. Sometimes a few simple ingredients can bake into incredible results.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  4. carbo rating: 1

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