Medallions of Beef with Peppercorns and Mustard
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
Split tenderloin down center about 2/3 way through. Flatten slightly with a meat pounder.
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.
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.
Roast the filet in an open pan 45-55 minutes at 400°F. Let stand 10 minutes before carving.
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.