Ingredients
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1/4 cup black peppercorns
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2 tsp kosher salt
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1 (4 lbs) beef tenderloin roast, cut in half
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2 tbsp canola oil
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1/2 cup light mayonnaise
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1 (5.3 oz) container plain nonfat Greek yogurt
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1/4 cup grainy Dijon mustard
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1/4 cup chopped chives
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1/4 cup finely chopped parsley
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Butcher’s twine
Steps
1
Preheat oven to 425°F. In a coffee or spice grinder, grind the peppercorns and salt together. Rub all over the beef. Tie each piece of beef with 12-inch pieces of butcher’s twine, spacing 2 inches apart.
2
In an oven-safe 12-inch skillet, heat the oil on medium-high. Add beef to the skillet and cook 8–10 min., until browned on all sides, turning occasionally. Transfer skillet to oven and roast 22–25 min., until desired doneness (145°F for medium).
3
Meanwhile, in a medium bowl, stir together the mayonnaise, Greek yogurt, mustard, chives, and parsley. Season with salt to taste.
4
Transfer beef pieces to cutting board and let rest 15 min. Cut and remove strings. Thinly slice beef and arrange on serving platter. Serve with sauce.
