Beef Tenderloin with Peppercorns

For a special occasion.  This recipe is easy and delicious.  Be sure to use a meat thermometer – you don’t want to overcook the meat.


  • 1 (5 to 6 pound) beef tenderloin, trimmed
  • 3 Tbsp Dijon mustard
  • 1 Tbsp dried sage
  • 1 1/2 Tbsp green peppercorns, drained
  • 1 1/2 Tbsp whole black peppercorns, ground and divided
  • 1 1/2 Tbsp whole white peppercorns, ground and divided
  • 2 Tbsp butter, softened

Cut tenderloin lengthwise to within 1/2 inch of the long edge, leaving edge intact. Open tenderloin out flat. Place heavy-duty plastic wrap on tenderloin; pound meat to flatten slightly. Remove wrap. Spread meat with mustard. Sprinkle sage, green peppercorns and 1/2 Tbsp each of black and white peppercorns over mustard.

Fold closed and tie securely at 3 inch intervals with heavy string.  Spread butter over outside of tenderloin, and sprinkle with remaining ground peppercorns.

Place tenderloin on a rack in a roasting pan; insert meat thermometer into thickest part.  Bake at 425 degrees for 45 minutes or until thermometer registers 145 degrees (medium rare) or 160 (medium).  Let stand 10 minutes before slicing.

Yield: 12 servings.

Source: The Ultimate Southern Living Cookbook

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