Instructions: After removing fat from beef, tie the tenderloin securely. Combine the pepper and cardamom; roll the meat in the spice mixture.

Heat the oven to 450 F. Place the oil in a heavy roasting pan and heat for 10 minutes. Remove from oven and and roll the meat in the hot oil. Return to oven and roast for 20 minutes (for rare). Cool, cover and refrigerate.

NOTES : Serve this beef cool with either a tarragon bernaise sauce or horseradish sauce.

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