food amongst family and friends

Beef tenderloin with mustard peppercorn crust July 26, 2011

Filed under: Beef,Mains — blisteringlydrunk @ 10:35 am

Beef tenderloinThis was a delicious, tender roast that I served for a dinner party – very little prep time and it was a big hit.  I got the idea from Lighthearted at Home by Anne Lindsay.  I served it with steamed asparagus, horseradish and yam fries.

2 1/2 lb. beef tenderloin
1/4 c. Dijon mustard
2 t minced garlic
2 T ground black peppercorns

Mix together mustard and garlic and slap all over the tenderloin then cover it all with the pepper.  Let it stand at room temp. for about an hour.  Roast at 425°F for 10, then reduce heat to 350°F until med. rare (internal temp. of around 140°F) – about 40 min.  Remove and let stand for 10 min. before carving. Cheers!  Ren


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