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 Oxmoor House

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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


  • 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. 1. Preheat oven to 425°.
  2. 2. Evenly shape tenderloin by tucking small end underneath; tie with string. Rub tenderloin with mustard.
  3. 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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