2 whole beef tenderloins, trimmed (trimmed weight 2 1/2 to 3 1/2 pounds)
1/4 cup olive oil
1 cup crushed tri-colored peppercorns
Dinner rolls, for serving
Grainy brown mustard, for serving
Horseradish sauce, for serving
Preheat the oven to 475 degrees F.
Brush the tenderloins with the olive oil
Roll in the crushed peppercorns.
Place the meat on a roasting pan and roast for 20 to 25 minutes.
Let rest for at least 5 minutes before thinly slicing.
Serve with dinner rolls, grainy mustard and horseradish sauce.