Beef Tenderloin With Peppercorns

• 1 (5 to 6 lb.) beef tenderloin, trimmed
• 3 Tbsp. Dijon mustard
• 1 Tbsp. dried sage
• 1/2 Tbsp. green peppercorns, drained
• 1/2 Tbsp. white peppercorns, ground
• 1/2 black peppercorns, ground
• 2 Tbsp. softened butter

1. Cut tenderloin lengthwise to within 1/2 inch of opposite edge, leaving edge intact.
2. Open tenderloin out flat.
3. Place heavy-duty plastic wrap on tenderloin; pound meat to flatten.
4. Remove wrap. Spread mustard; sprinkle sage, green peppercorns and 1/2 tablespoon each of black and white ground peppercorns.
5. Fold tenderloin back over and tie with string at 3-inch intervals. Spread butter on top of tenderloin; sprinkle rest of peppercorns. Place on rack.
6. Can bake at 425u0b0 for 30 to 45 minutes, or until meat thermometer inserted at thickest part of meat reads 140u0b0 for rare, 150u0b0 for medium or 160u0b0 for well done.
7. Can also cook on gas grill.
8. Serves 8.

beef tenderloin, mustard, sage, green peppercorns, white peppercorns, black, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455490 (may not work)