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Medallions of Beef w/ Pepper & Mustard




Source of Recipe


razzle dazzle recipes






List of Ingredients



• 1 Beef Tenderloin (3-4 lbs)
  
• 3 T. Dijon Mustard
  
• 1 1/2 T. green peppercorns, packed in water
  
• 3 T. pepper mix (blend of green, white, black and whole allspice)
  
• 8 fresh large sage leaves
  
• Salt to taste
  
• 2 T. butter
  






Instructions



1. Split tenderloin down center about 2/3 way through. Flatten slightly with a meat pounder.
   
2. Spread the mustard in a thin layer over the open meat. Scatter 1 T. of the peppercorns over the mustard. Place the sage leaves over the center.
   
3. Shape the tenderloin back into the original shape and tie in several places. Rub the outside with butter and sprinkle the peppercorns over the roast.
   
4. Roast the filet in an open pan 45-55 minutes at 400°F. Let stand 10 minutes before carving.
   
5. While roast is setting, remove pan juices to a saucepan. Add 1 C. whipping cream and bring to a boil. Reduce until it coats the back of the spoon. Add 1 t. Dijon mustard. Salt and pepper to taste.
   
   






Final Comments


8-10 servings

Serve with french onion soup; caesar salad; garlic mashed potatoes; roasted carrots; greek new year sweet bread; easy creme de menthe cake