Holiday Beef Tenderloin

1½ tablespoons green peppercorns

1½ tablespoons white peppercorns

1½ tablespoons black peppercorns

1 beef tenderloin (5-6 pounds), trimmed

3 tablespoons Dijon mustard

1 tablespoon dried whole sage

2 tablespoons butter, softened

Heat oven to 425 degrees.

Roughly grind peppercorns; set aside.

Cut tenderloin lengthwise, butterfly style, to within ½ inch of the edge to leave a hinge. Open out flat. Place heavy-duty plastic wrap on meat; pound meat to flatten slightly. Remove wrap; spread meat with mustard. Sprinkle with sage and half the peppercorns.

Fold meat up and tie securely with heavy string at 3-inch intervals. Spread butter over outside and sprinkle with remaining peppercorns.

Place meat on rack in roasting pan; insert meat thermometer into thickest portion. Roast 35-40 minutes for medium rare. Let stand 10 minutes before slicing.

Serves 10 to 12.

Nutrition values per serving: 590 calories, 44 g fat (18 g saturated), 1 g carbohydrates, 0 fiber, 45 g protein, 155 mg cholesterol, 300 mg sodium.