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Name: Beef Tenderloin with Peppercorn And Mustard Seed Crust
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 Whole Beef tenderloin (6; 6 sprigs Rosemary (up to 8); 1 tb White peppercorns; 1 tb Black peppercorns; 1 tb Dijon-style mustard; 2 ts Salt; 1 Jar beets Cold pickled, (16; Nonstick cooking spray; 1 tb Coriander seeds; 1 tb Mustard seeds

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INGREDIENTS

1 Whole Beef tenderloin ; (6
6 sprigs Rosemary ; (up to 8)
1 tb White peppercorns
1 tb Black peppercorns
1 tb Dijon-style mustard
2 ts Salt
1 Jar beets ; Cold pickled, (16
Nonstick cooking spray
1 tb Coriander seeds
1 tb Mustard seeds

Servings

INSTRUCTIONS

Preheat oven to 425 degrees. Coat a rack and shallow roasting pan with cooking spray. Place tenderloin straight from refrigerator, fat side up, on the rack. Do not add water or cover the pan. Combine black and white peppercorns, coriander seeds and mustard seeds in zip-close plastic bag. Close bag and crush seeds with a rolling pin or mallet. Add salt; stir to combine. Rub outside of meat with mustard, then press the spice mixture into the surface. Insert meat thermometer into the thickest part of the meat. Roast until done to your taste, about 30 minutes for medium. Dont overcook; remove when thermometer reads about 130 degrees for medium-rare, 140 degrees for medium, 150 degrees for well-done. (Meat temperature will rise 5 to 10 degrees after it is removed from the oven.) Transfer the meat to a warmed platter, garnish with rosemary and beets, then cover with foil and set aside for 10 to 15 minutes before carving. That way, the juices will settle, and the meat will firm up for easy slicing. Yield: 12 servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 From "Entertaining 101" (Doubleday, $27.50) by Linda West Eckhardt Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

NOTES

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Beef Tenderloin with Peppercorn And Mustard Seed Crust

1 Whole Beef tenderloin (6
6 sprigs Rosemary (up to 8)
1 tb White peppercorns
1 tb Black peppercorns
1 tb Dijon-style mustard
2 ts Salt
1 Jar beets Cold pickled, (16
 Nonstick cooking spray
1 tb Coriander seeds
1 tb Mustard seeds

Preheat oven to 425 degrees. Coat a rack and shallow roasting pan with  cooking spray. Place tenderloin straight from refrigerator, fat side  up, on the rack. Do not add water or cover the pan. Combine black and  white peppercorns, coriander seeds and mustard seeds in zip-close  plastic bag. Close bag and crush seeds with a rolling pin or mallet.  Add salt; stir to combine. Rub outside of meat with mustard, then  press the spice mixture into the surface. Insert meat thermometer  into the thickest part of the meat. Roast until done to your taste,  about 30 minutes for medium. Dont overcook; remove when thermometer  reads about 130 degrees for medium-rare, 140 degrees for medium, 150  degrees for well-done. (Meat temperature will rise 5 to 10 degrees  after it is removed from the oven.) Transfer the meat to a warmed  platter, garnish with rosemary and beets, then cover with foil and  set aside for 10 to 15 minutes before carving. That way, the juices  will settle, and the meat will firm up for easy slicing. Yield: 12  servings.    Recipe Source: St. Louis Post-Dispatch - 11-02-1998 From  "Entertaining 101" (Doubleday, $27.50) by Linda West Eckhardt    Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (18g)
Recipe Makes: 12

Calories: 45
Calories from Fat: 26 (58%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.2g
Cholesterol 9mg		3 %
Sodium 22mg		1 %
Potassium 72.7mg		2 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 1.1g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 45

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