The spicy nature of the crust in Beef Tenderloin with Peppercorn and Mustard Seed Crust adds a new dimension to the perfect flavor of the tenderloin. Ideal for small parties.
Beef Tenderloin with Peppercorn and Mustard Seed Crust

Beef Tenderloin with Peppercorn and Mustard Seed Crust
Recipe type: Main Course
Cuisine: American
Serves: 12
  • nonstick cooking spray
  • 1 whole beef tenderloin (6 pounds)
  • 1 Tablespoon black peppercorns
  • 1 Tablespoon white peppercorns
  • 1 Tablespoon coriander seeds
  • 1 Tablespoon mustard seeds
  • 2 teaspoons salt
  • 1 Tablespoon Dijon-style mustard
  • 6 rosemary sprigs (to 8); for garnish (optional)
  • 1 jar cold pickled beets (16 ounces); for garnish (optional)
  1. Preheat oven to 425 degrees. Coat a rack and shallow roasting pan with cooking spray. Place tenderloin straight from refrigerator, fat side up, on the rack. Do not add water or cover the pan.
  2. Combine black and white peppercorns, coriander seeds and mustard seeds in zip-close plastic bag. Close bag and crush seeds with a rolling pin or mallet. Add salt; stir to combine. Rub outside of meat with mustard, then press the spice mixture into the surface.
  3. Insert meat thermometer into the thickest part of the meat. Roast until done to your taste, about 30 minutes for medium. Don't overcook; remove when thermometer reads about 130 degrees for medium-rare, 140 degrees for medium, 150 degrees for well-done. (Meat temperature will rise 5 to 10 degrees after it is removed from the oven.)
  4. Transfer the meat to a warmed platter, garnish with rosemary and beets, then cover with foil and set aside for 10 to 15 minutes before carving.
  5. That way, the juices will settle, and the meat will firm up for easy slicing.
If you're on a budget, substitute RibEye for the tenderloin in this recipe for comparable results at a fraction the price.

In a hurry? Make a fast and easy sauce from this by removing the meat from the roasting pan, drain any oil out, then place the pan over a low heat on the stovetop. Add a can of your favorite beef stock, slowly, scraping the drippings from the pan. Meanwhile, in a bowl, microwave 2 Tablespoons butter for no more than 15 seconds. To this, add 2 Tablespoons flour to the butter and blend with a teaspoon until it becomes a smooth paste. Add the butter/flour mixture, one teaspoon at a time to the simmering stock/drippings mix and whisk vigorously. Add additional butter/flour mixture until the sauce is thickened to your taste and is lump-free. Bring to a boil and reduce immediately to a low simmer. Add 2 Tablespoons of either Brandy or Madeira, whisking thoroughly and turn off heat. Stir in 1 Tablespoon plain butter and 1/2 Cup heavy cream to give the sauce a nice sheen. Serve separately. As a side, try Chateau Potatoes and Sauteed or Creamed Spinach.

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