Beef Tenderloin With Peppercorn And Mustard Seed Crust

Someone once said we are all brought to the same level at the foot of the cross. The cross pours contempt on our pride and screams to us that reconciliation with God was entirely the work of Jesus. The cross screams to us that God justifies all His children with the same infinite love. The cross screams to us that we are all adopted into the same spiritual family in the same way with the same privileges. The cross screams to us that the sins of disunity such as discord, hatred, bitterness, strife, divisiveness, malice, jealousy, envy, disgust, indifference, unforgiveness have all been shattered by the cross and are therefore unacceptable amongst God’s redeemed. The cross teaches us that the grace that saves us results in grace that transforms us to live more like Jesus Christ, the “Prince of Peace” Himself. And the cross teaches us to join Paul in his never-ending refrain of boasting only in the cross (Gal. 6:14). And with our eyes on the cross, we strike a deathblow to our pride which fuels our divisions.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	St. Louis	Post1, St. louis p	12	Servings

INGREDIENTS

		Nonstick cooking spray
1		Whole Beef tenderloin -, 6
		lbs
1	T	Black peppercorns
1	T	White peppercorns
1	T	Coriander seeds
1	T	Mustard seeds
2	t	Salt
1	T	Dijon-style mustard
6		Rosemary sprigs -, to 8
		for garnish
1		Jar Cold pickled beets -, 16
		oz for garnish

INSTRUCTIONS

Preheat oven to 425 degrees. Coat a rack and shallow roasting pan with
cooking spray. Place tenderloin straight from refrigerator, fat side
up, on the rack. Do not add water or cover the pan. Combine black and
white peppercorns, coriander seeds and mustard seeds in zip-close
plastic bag. Close bag and crush seeds with a rolling pin or mallet.
Add salt; stir to combine. Rub outside of meat with mustard, then
press the spice mixture into the surface. Insert meat thermometer  into
the thickest part of the meat. Roast until done to your taste,  about
30 minutes for medium. Don't overcook; remove when thermometer  reads
about 130 degrees for medium-rare, 140 degrees for medium, 150  degrees
for well-done. (Meat temperature will rise 5 to 10 degrees  after it is
removed from the oven.) Transfer the meat to a warmed  platter, garnish
with rosemary and beets, then cover with foil and  set aside for 10 to
15 minutes before carving. That way, the juices  will settle, and the
meat will firm up for easy slicing. Yield: 12  servings.  Recipe
Source: St. Louis Post-Dispatch - 11-02-1998 From  "Entertaining 101"
(Doubleday, $27.50) by Linda West Eckhardt  Formatted for MasterCook by
Susan Wolfe - vwmv81a@prodigy.com  Converted by MM_Buster v2.0l.

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 195 Calories From Fat: 125 Total Fat: 13.9g Cholesterol: 64.3mg Sodium: 441.5mg Potassium: 251.2mg Carbohydrates: 1.3g Fiber: <1g Sugar: <1g Protein: 15.4g