Makes 6 servings
- 2 tsp peppercorns
- 2 tsp coarse salt
- 3 tbsp Dijon mustard
- 2 tbsp butter
- 1 cup Italian parsley, chopped
- 2 pounds beef tenderloin, trimmed
- Coarsely grind all peppercorns in spice grinder or blender. Transfer peppercorns to bowl. Mix salt, whisk mustard, butter and 1 cup chopped parsley in medium bowl to blend. Rub all over tenderloin.
- Roll tenderloin in peppercorn mixture, coating completely. Place tenderloin on rack set in shallow baking pan. Roast for 40 minutes. Transfer roast to platter and serve with sauce. Let stand 10 minutes.
Gooseberries Fresh Food Market