#peppercorn

Peppered Beef Tenderloin

Serves 6

Ingredients

5 tablespoons mixed peppercorns

3 tablespoons Dijon mustard

3 tablespoons unsalted butter, softened

¼ cup chopped fresh flat-leaf parsley

2½ pounds center-cut beef tenderloin, trimmed and tied if uneven

1 tablespoon kosher salt

Savory Horseradish Panna Cotta (recipe follows)

Freshly ground black pepper

Make Ahead

The beef can be prepared up through Step 1, covered, and refrigerated for up to a day in advance. The panna cottas can be made and stored in the fridge, covered with plastic wrap, for up to 2 days in advance.

Trick Technique

The wire rack is important here as it lets the beef cook evenly.

Serves 6 Hands-On: 20 Minutes Total: 1 Hour, 5 Minutes

Directions

1. Preheat the oven to 450°F. Coarsely grind the peppercorns in a spice grinder or coffee grinder. Combine the mustard, butter, and 2 tablespoons of the parsley in a small bowl, stirring until blended. Rub the mustard mixture over the beef. Sprinkle the beef with the salt and ground peppercorns.

#lurch