Beef Tenderloin with Peppercorn and Mustard Seed Crust
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A wonderful holiday meal.
  • 1 tablespoon black peppercorns
  • 1 tablespoon white peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seeds
  • 2 teaspoons salt
  • 1 tablespoon Dijon mustard
  • 1 McGinnis Sisters whole beef tenderloin about 6 pounds
  • 6 to 8 sprigs of fresh rosemary, for garnish
Preheat the oven to 425F and spray both the rack and the shallow roasting pan with cooking spray. Place the roast straight from the refrigerator, fat side up, on the rack.
Combine the peppercorns, coriander seeds, and mustard seeds in a plastic bag. Close the bag and crush the seeds with a rolling pin or mallet. Add the salt and combine. Rub the outside of the meat with Dijon mustard, then press the spice mixture into the surface. Transfer to the rack and roast about 40 to 50 minutes or until your instant read thermometer reads 130F for medium-rare, 50 to 60 minutes or until your instant read thermometer reads 140F for medium, or up to 70 minutes or 150F for well done.

Transfer the meat to a warmed platter, garnish it with the rosemary sprigs and beets, cover it with foil, and set it aside for about 10 to 15 minutes before carving.   

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