Linda N’s Midnight Beef (Black Pepper-Coated Beef Tenderloin)
A meat thermometer really helps with this one.
- 3 lbs beef tenderloin
- ½ to ¾ cup black peppercorns
- 1½ tablespoons rosemary
- fresh oil
- 1 tablespoon Dijon mustard
For this recipe count on 1/3 pound meat per serving per person.
Preheat oven to 500 degrees.
Form the meat into a roll and tie with string or have your butcher do it for you.
Crush peppercorns with a bottle or a rolling pin or bottom of a heavy pot.
Finely chop up rosemary.
Mix with peppercorns.
Paint or rub oil into the meat.
Coat with Dijon.
Roll meat in pepper and herb mixture.
Place on rack in roasting pan and put in oven.
Reduce heat to 350 degrees and roast until desired level of doneness.
Test with meat thermometer. For rare the thermometer will read 125 degrees, for medium 130, and for well done 145 degrees.
Let rest for ten minutes then carve into slices.