Peppercorns and mustard coat this entrée with savory goodness. Sometimes a few simple ingredients can bake into incredible results.
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
How to Make It
Preheat oven to 425°.
Evenly shape tenderloin by tucking small end underneath; tie with string. Rub tenderloin with mustard.
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.