Tenderloin Au Poivre

• 5 lb. tenderloin
• 2 Tbsp. whole white peppercorns
• 2 Tbsp. whole green peppercorns
• 2 Tbsp. whole black peppercorns
• 1 tsp. salt
• 1 large garlic clove
• 1/2 c. brandy or cognac
• 1/2 stick butter, melted

1. Pierce meat with fork.
2. Crush 1 tablespoon each:
3. green, white and black peppercorns.
4. Add salt, garlic, half the brandy and the melted butter.
5. Mix thoroughly.
6. Place the meat on a platter and rub the mixture well into the meat.
7. Cover with plastic wrap and refrigerate 2 to 4 hours.
8. Set oven to 450u0b0.
9. Place the meat on a baking dish and cover with the remaining peppercorns.
10. Cook 20 minutes.
11. Reduce heat to 400u0b0 for another 20 minutes.
12. This amount of time results in a perfect medium-rare.
13. Cook longer for desired doneness.
14. Remove from oven.
15. Cover and let stand 5 to 10 minutes. Cut into 1/2 to 3/4-inch slices and place on serving platter.
16. Heat the remaining brandy to just boiling.
17. Pour over the meat, light (flambe).

tenderloin, whole white peppercorns, whole green peppercorns, whole black peppercorns, salt, garlic, brandy, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814781 (may not work)