- 1 to 1.2 kg Beef Tenderloin, trimmed centre cut
- 100 g Dijon Mustard
- 15 g black peppercorns, roughly crushed
- 15 g red peppercorns, roughly crushed
- 15 g Szechuan peppercorns, roughly crushed
- 40 ml Olive oil
- good pinch of marjoram
- Salt to taste
- 3 tablespoon vegetable oil, for frying
Dry pat beef tenderloin with paper towel.
Mix mustard, peppercorns, marjoram, salt and olive oil to make the coating. Brush mixture all over the tenderloin, to ensure rich coating of peppercorns.
Preheat oven to 120 C.
Heat suitable sized pan with vegetable oil till oil is hot. Add tenderloin and sear beef from all sides till golden brown color, about 2 minutes per side. Lay filet on a heatproof tray and put into hot oven. Cook/bake for approx. 25-40 minutes. Check with a temperature probe for core temperature.
If the core (of the thickest part) has reached a certain temperature, beef will be cooked as follows:
At 48 degrees C. Beef will be rare,
At 55 degrees C. Beef will be medium rare,
At 60 degrees C. Beef will be medium,
At 65 degrees C. Beef will be medium well,
At 70+ degrees C. Beef will be well done.
After removing from the oven, let beef filet rest for 4 minutes before cutting. This will allow the meat fibers to relax a little and therefore less loss of meat juices.
Cut beef tenderloin into tranches and serve.