Tenderloin Au Poivre - cooking recipe

Ingredients

5 lb. tenderloin
2 Tbsp. whole white peppercorns
2 Tbsp. whole green peppercorns
2 Tbsp. whole black peppercorns
1 tsp. salt
1 large garlic clove
1/2 c. brandy or cognac
1/2 stick butter, melted

Preparation

Pierce meat with fork.
Crush 1 tablespoon each:
green, white and black peppercorns.
Add salt, garlic, half the brandy and the melted butter.
Mix thoroughly.
Place the meat on a platter and rub the mixture well into the meat.
Cover with plastic wrap and refrigerate 2 to 4 hours.
Set oven to 450\u00b0.
Place the meat on a baking dish and cover with the remaining peppercorns.
Cook 20 minutes.
Reduce heat to 400\u00b0 for another 20 minutes.
This amount of time results in a perfect medium-rare.
Cook longer for desired doneness.
Remove from oven.
Cover and let stand 5 to 10 minutes. Cut into 1/2 to 3/4-inch slices and place on serving platter.
Heat the remaining brandy to just boiling.
Pour over the meat, light (flambe).