Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 10 minutes
- 1 beef tenderloin (3 to 4 pounds), fat trimmed
- 3 tablespoons Dijon-style mustard
- 1-1/2 tablespoons green peppercorns (packed in water), drained
- 3 tablespoons coarsely ground 5-peppercorn blend (see Note)
- 8 fresh large sage leaves
- 2 tablespoons unsalted butter, room temperature
- Salt, to taste
- 4 bay leaves
Using a sharp knife, make a cut lengthwise down the center of the tenderloin through two-thirds of the thickness. Spread the meat open and flatten slightly with a meat pounder.
Spread the mustard in a thin layer over the opened tenderloin. Scatter the green peppercorns evenly over the opened meat and press into the meat lightly with your hands. Sprinkle 1 tablespoon of the peppercorn blend evenly over the opened meat. Place the sage leaves in a row down the center.
Shape the tenderloin back to its original shape and tie closed at several places. Rub the outside of the tenderloin with the butter. Press the remaining peppercorn blend onto the outside surface of the tenderloin and sprinkle with salt to taste. Place seam side down in a shallow roasting pan and slip the bay leaves underneath the strings on the top of the roast.
Roast the meat for 45 to 55 minutes for rare meat. Let stand 10 minutes before carving. Cut away the strings and slice the meat. Serve with a bit of the pan juices spooned over the slices.
Yield: 6 to 8 servings
Note: Mix equal parts of green, black, white, and pink peppercorns and whole allspice in a peppermill, and coarsely grind.
Source: The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.