Beef Tenderloin with Peppercorns

Cut tenderloin lengthwise to within 1/2 inch of opposite edge, leaving edge intact.

Open tenderloin out flat.

Place heavy-duty plastic wrap on tenderloin; pound meat to flatten.

Remove wrap. Spread mustard; sprinkle sage, green peppercorns and 1/2 tablespoon each of black and white ground peppercorns.

Fold tenderloin back over and tie with string at 3-inch intervals. Spread butter on top of tenderloin; sprinkle rest of peppercorns. Place on rack.

Can bake at 425° for 30 to 45 minutes, or until meat thermometer inserted at thickest part of meat reads 140° for rare, 150° for medium or 160° for well done.

Can also cook on gas grill.

Serves 8.