Tenderloin Au Poivre
["5 lb. tenderloin", "2 Tbsp. whole white peppercorns", "2 Tbsp. whole green peppercorns", "2 Tbsp. whole black peppercorns", "1 tsp. salt", "1 large garlic clove", "1/2 c. brandy or cognac", "1/2 stick butter, melted"]
["Pierce meat with fork.", "Crush 1 tablespoon each:", "green, white and black peppercorns.", "Add salt, garlic, half the brandy and the melted butter.", "Mix thoroughly.", "Place the meat on a platter and rub the mixture well into the meat.", "Cover with plastic wrap and refrigerate 2 to 4 hours.", "Set oven to 450\u00b0.", "Place the meat on a baking dish and cover with the remaining peppercorns.", "Cook 20 minutes.", "Reduce heat to 400\u00b0 for another 20 minutes.", "This amount of time results in a perfect medium-rare.", "Cook longer for desired doneness.", "Remove from oven.", "Cover and let stand 5 to 10 minutes. Cut into 1/2 to 3/4-inch slices and place on serving platter.", "Heat the remaining brandy to just boiling.", "Pour over the meat, light (flambe)."]
["tenderloin", "whole white peppercorns", "whole green peppercorns", "whole black peppercorns", "salt", "garlic", "brandy", "butter"]