Peppercorn Beef Tenderloin Steak
This is an amazingly good recipe and surprisingly easy – Peppercorn Beef Fillet Steak. Don’t overcook it!
photo by TheBusyBrain
1 beef tenderloin (3 to 4 pounds), trimmed
¼ cup Dijon mustard
1 tablespoon herbs de Provence
1 tablespoon minced garlic
1 tablespoon freshly ground black pepper, divided
1 tablespoon freshly ground green pepper, divided
1 tablespoon freshly ground white pepper, divided
2 tablespoons butter, room temperature
- Preheat oven to 425 degrees.
- 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.
- Mix together the garlic, mustard, and herbs de Provence. Spread in a layer over the opened tenderloin. Sprinkle with half the ground peppers and shape the tenderloin back to its original shape, tying with kitchen string.
- Rub the outside with the butter and sprinkle with salt and remaining ground peppers. Place seam side down in a shallow roasting pan and roast for 45 to 55 for rare. Let stand 10 minutes before carving. Cut away strings and slice meat. Serve with the pan juices.