Beef Tenderloin With Peppercorns
|Beef tenderloins||6 Pound, trimmed (2 tenderloins, 3-pound each)|
|Dijon mustard||3 Tablespoon|
|Dried sage||1 Tablespoon|
|White peppercorns||1 1⁄2 Tablespoon, ground and divided|
|Green peppercorns||1 1⁄2 Tablespoon, ground and divided|
|Black peppercorns||1 1⁄2 Tablespoon, ground and divided|
|Butter/Margarine||2 Tablespoon, softened|
|Fresh spinach leaves||4 (optional)|
Cut each tenderloin lengthwise to within 1/2 inch of 1 long edge, leaving edge intact.
Open tenderloins out flat.
Place heavy-duty plastic wrap over tenderloins; pound meat to flatten slightly, using a meat mallet or rolling pin.
Remove plastic wrap; spread tenderloins evenly with mustard.
Sprinkle tenderloins evenly with sage and 1 1/2 teaspoons of each type of ground peppercorns.
Fold 1 side of each tenderloin back over, and tie each securely with heavy string at 3-inch intervals.
Spread butter evenly over outside of tenderloins, and sprinkle evenly with remaining ground peppercorns, gently pressing peppercorns into tenderloins.
Place tenderloins, seam side down, on a greased rack in a roasting pan; insert meat thermometer into thickest portion of 1 tenderloin.
Bake at 425° for 30 to 45 minutes or until meat thermometer registers desired degree of doneness (rare 140°, medium-rare 150°, or medium 160°).
Let stand 10 minutes before slicing.
Arrange slices on fresh spinach leaves, if desired.