1 1/4 pounds
black peppercorns, coarsely ground or crushed
low-sodium chicken broth
dry red wine
salt, to taste
- Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into one large, flat piece.
- Spread mustard over both sides of the meat and rub in pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
- In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until meat thermometer reads 155°F, turning once.
- Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about 1/2 cup.
- Pour sauce over meat, season with salt, and serve.
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