Roasted beef tenderloin
uncooked trimmed beef tenderloin
1 tsp, fresh, cracked or coarse-ground
2 Tbsp, coarse
- Cut off a third of the tenderloin from the thicker end. Tie this short piece in three places to make it a compact roast. With remaining piece, fold thinner end under and tie meat in three places with butchers' twine to hold it together.
- Position rack in center of oven; heat oven to 400°F. Set a large roasting rack in a large roasting pan. Pat meat dry with paper towels. Sprinkle with salt and pepper.
- Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add one piece of tenderloin; brown on all sides, using tongs to hold meat as necessary, even on edges, about 6 minutes per piece. Repeat with second tenderloin. Transfer to rack in roasting pan; smear both pieces evenly with mustard.
- Roast until medium-rare, until an instant-read meat thermometer inserted into center of thickest part of meat registers 125°F, 18 to 20 minutes. Transfer tenderloins to a cutting board; let stand for 10 minutes. To serve, cut as many 1/2-inch-thick rounds as you need; seal remainder of cooled meat in plastic wrap and store in fridge for up to 3 days.
- Serving size: 2 slices