Beef Tenderloin Au Poivre

Directions

1. 1
   Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine.
2. 2
   Rub meat with mustard.
3. 3
   Combine the crushed peppercorns and press evenly on the surface of meat.
4. 4
   Place on rack in shallow pan and bake uncovered at 425°F until the meat thermometer inserted in thickest part reads 145°F for medium rare or 160F for medium.
5. 5
   Let stand 10 minutes before serving.