Beef Tenderloin Au Poivre - cooking recipe

Ingredients

4 lbs beef tenderloin, trimmed
1/3 cup Dijon mustard
1 1/2 tablespoons black peppercorns, crushed
1 1/2 tablespoons white peppercorns, crushed

Preparation

Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine.
Rub meat with mustard.
Combine the crushed peppercorns and press evenly on the surface of meat.
Place on rack in shallow pan and bake uncovered at 425\u00b0F until the meat thermometer inserted in thickest part reads 145\u00b0F for medium rare or 160F for medium.
Let stand 10 minutes before serving.