Beef Tenderloin au Poivre
Peppercorns and mustard coat this entrée with savory goodness. Sometimes a few simple ingredients can bake into incredible results.
Yield: 16 servings (serving size: about 3 ounces)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 184
- Calories from fat: 0.0%
- Fat: 8.5g
- Saturated fat: 3g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 24.3g
- Carbohydrate: 1.4g
- Fiber: 0.4g
- Cholesterol: 71mg
- Iron: 3.3mg
- Sodium: 180mg
- Calcium: 17mg
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
Preparation
- 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
Beef Tenderloin au Poivre Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Beef
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Saturated Fat
- COOKING METHOD: Bake
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
-
Pan-Seared Steak Au Poivre
Real Simple -
Thyme and Spice-Rubbed Roast Beef Tenderloin au Jus
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy