Peppered party tenderloin

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15 min


12 to 20 servings

* PLUS Cooking time: 20 minutes, Roasting Time: 30 minutes


  • 1.5 to 2.5 kg beef tenderloin
  • 1 tbsp olive oil
  • 1/4 to 1/3 cup honey mustard
  • 2 to 3 tsp cracked black pepper


  • Trim excess fat from roast. Heat oil in a very large frying pan set over medium-high heat. Add meat and cook, turning as needed every 2 to 4 minutes, until all sides are browned, about 20 minutes. If meat is too long for the pan, rest half of it on the side of the pan while browning other half. Then reverse the position and brown rest of meat. Or to sear on a hot barbecue, oil surface of meat. Grill over a hot preheated barbecue, turning every 3 to 4 minutes, until browned, about 12 minutes. Meat will not be cooked.
  • Meanwhile, preheat oven to 350F (180C). Place browned meat on waxed paper. Liberally brush with honey mustard. Evenly sprinkle with pepper, picking up any pepper that falls on waxed paper and sprinkling on again. Place on a large ungreased baking sheet with sides.
  • Roast, uncovered, in centre of 350F (180C) oven from 30 minutes for a smaller roast to 40 minutes for a larger roast. Roast will be rare (120F/50C) on a meat thermometer. Or roast another 10 to 15 minutes for medium (135F/55C ).
  • To serve right away, place meat on a cutting board and loosely cover with a piece of foil. Let rest 5 to 10 minutes. Then thinly slice and serve on slices of fresh crusty bread with a selection of mustards and horseradish mayonnaise. To serve cold, refrigerate, uncovered, until chilled. Then cover and keep refrigerated for up to 2 days. This also makes a knockout buffet entrée.

Nutrition (per serving)

  • Calories
  • 244,
  • Protein
  • 32.4 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 10.5 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 72 mg.

This much-requested item from Colleen Walker makes it easy to impress guests.