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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Peppered Beef Tenderloin Recipe

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This recipe for Peppered Beef Tenderloin is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. whole black peppercorns
2 tsp. whole white peppercorns
2 tsp. whole green peppercorns
2 tsp. coarse salt
3 T. Dijon mustard
2 T. butter, room temperature
1 cup fresh Italian parsley, chopped, loosely packed
1 3 lb beef tenderloin, trimmed
Peppercorn sauce
Mustard and horseradish sauce
Directions:
Directions:
Coarsely grind all peppercorns in spice grinder or blender. Transfer peppercorns to bowl. Mix in salt. Whisk mustard, butter and 1 cup chopped parsley in medium bowl to blend. Rub all over tenderloin. Roll tenderloin in peppercorn mixture, coating completely. Preheat oven to 450. Place tenderloin on rack set in shallow baking pan. Roast until meat thermometer inserted in center register 130 for rare, about 35 minutes. Transfer roast to platter. Let stand 10 minutes. Cut roast into slices, arrange on platter and surround with parsley. Serve with either a peppercorn, mustard or horseradish sauce.
Number Of Servings:
Number Of Servings:
6

 

 

 

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