Roasted Tenderloin of Beef with Black Pepper Mustard Crust

Roasted Tenderloin of Beef with Black Pepper Mustard Crust
1 piece baby tenderloin (choice or better)
1/4 cup fresh cracked black pepper
1/2 cup whole grain mustard
Kosher salt, to taste
Take tenderloin and remove chain meat, fat and silver skin. Marinate tenderloin with whole grain mustard, black pepper and Kosher salt, completely coating the tenderloin. Refrigerate for 1 to 2 hours.
On a preheated, open grill mark (cook) tenderloin to seal internal juices. Remove from heat and place on a baking sheet and place into a preheated 350-degree oven and finish cooking to a temperature of 120 to 130 degrees for an interior to be medium rare.
Serve with a zesty Bordelaise or a creamy Bernaise sauce.
Serves four to six.
Nutrition values per serving: 367 calories, 16 g fat, 7 g carbohydrates, 4 g fiber, 45 g protein, 127 mg cholesterol, 415 mg sodium.
Chef Dan Schimka, Stonegate Conference and Banquet Centre, Hoffman Estates