Updated Apr 6, 2018Chatelaine
fillet or 2 1-kg fillets of beef tenderloin, trimmed
crushed black peppercorns
- PREHEAT oven to 500F. Set a rack in a large roasting pan. Pat meat dry with paper towels and set on rack.
- COMBINE Dijon with thyme, peppercorns and 1 tsp salt in a small bowl. Brush mustard mixture over meat.
- ROAST in centre of oven for 20 min. Reduce heat to 300F. Continue roasting until a thermometer inserted into the thickest part of the roast reads 125F for medium-rare, 20 to 25 more min. Transfer meat to a cutting board and cover with foil. Remove rack from pan.
- SET roasting pan over 2 burners on the stovetop over medium. Sprinkle with flour. Cook, whisking constantly, until flour starts to brown, about 5 min. Whisk in broth, port and 1/4 tsp salt, scraping up brown bits from pan bottom into the sauce. Boil until sauce is thickened, about 10 min. Stir in butter and any meat juices. Remove from heat. Strain before serving with tenderloin slices.